Modified a Recipe from Holy Cow Vegan | Serves: 4 | Time: ~20 min
1 tbsp coconut oil
1 large or 2 small #carrots, julienned
1 green #bellpepper, julienned
1 red bell pepper, julienned
1 red onion, cut into thin slices
1 #jalapeno, thinly sliced
2 tsp curry powder
2 tsp coriander powder
4 tsp ginger powder
S&P, to taste
2 cups water
1 13.5 ounce can coconut milk (I had a half can of light and a half can of full fat, so I combined)
6 oz ramen noodles
Cilantro leaves for garnish
Sriracha for serving
Heat the coconut oil in a large saucepan or wok.
Add the onions, carrots, bell peppers and green chili pepper and saute over medium-high heat for a couple of minutes.
Add seasonings, then half the coconut milk and two cups of water. Bring to a boil, then drop in the noodles.
Cover and cook two to three minutes or until the noodles have cooked al dente.
Add remaining coconut milk and salt to taste. If the noodles have absorbed most of the water, add some more so the noodles are soupy.
Warm through but don't let the liquid boil.
Turn off the heat, ladle into bowls, and garnish with coriander leaves.
What I ate and drank today
1 orange juice
8 glasses of water as of dinner time
1 cup of 2% fat Greek yoghurt with pomegranate seeds
1 gala apple with peanut butter
14,000+ steps / ~6.25 miles of walking