Garlic Coconut Noodles

12 oz. Rice noodles
3 Tbsp. Canola oil
1 cup Bell peppers, diced
2 cups Eggplant, peeled and diced
2 cloves Garlic, minced
1 can Native Forest® Organic Coconut Milk
1 Tbsp. Premier Japan® Hoisin
2 Tbsp. Minced fresh cilantro

• Soak rice noodles in enough water to cover them.
• Heat a large frying pan.
• Add oil and allow to heat.
• Add peppers and eggplant.
• Cook until vegetables are brown and tender (about 10 minutes).
• Add the garlic and coconut milk, stirring for 1 minute.
• Add the noodles and cook about 5 minutes until noodles have absorbed most of the milk.
• Season with the Hoisin and remove from heat.
• Sprinkle with cilantro and serve.

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Republished by EdwardandSons.com

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