Stir-Fried Garlic & Chilli Brown Rice Noodles (Bihun Goreng)

• 2 tablespoons coconut oil
• 4 onions, chopped
• 5 garlic cloves, chopped
• 2 chopped chillis
• 1 large head broccoli chopped
• 1 cup shredded carrots
• 2 teaspoons fresh ginger, minced
• 1 cup cabbage/ spinach or vegetable of your choice (optional)
• 8 ounces brown rice vermicelli (make sure you read the label and buy 100% brown rice noodles.
• Please avoid the brands that add in unnecessary preservatives or ingredients)
• 5 tablespoons tamari soy sauce (gluten-free)
• Sea salt
• Pepper

Method:

1. Heat the coconut oil in a large skillet over medium-high heat. Add the onions, garlic, and chilis, stirring until everything starts to sizzle. Add broccoli and carrots, continue cooking for about 4-8 minutes until vegetables are crisp-tender. Add a few tablespoons of water to the skillet if vegetables start to stick. Add ginger and cook for 1 minute, stirring frequently. Transfer this vegetable mixture to a medium bowl.
2. If you're adding in spinach, stir fry this separately with salt and pepper in coconut oil over medium-high heat for 2-3 minutes until wilted; add it into the medium bowl with the other vegetables.
3. Meanwhile, bring a large pot of water to a boil. Add rice noodles and cook, stirring frequently for about 3-5 minutes. Drain the water with a strainer and return the noodles to the pot.
4. Add tamari soy sauce to the noodles, heat over medium-high and bring to a simmer. Reduce heat to medium and add the vegetable mixture. Gently toss until everything is nicely mixed. Add salt and pepper for additional taste, if needed.
5. Garnish with the remaining chopped garlic and onions. Serve immediately.