1 13.5 oz Can Coconut
3 TBLS apple cider vinegar
2 TBLS Cilantro
2 TBLS Tamari
3/4 TBLS grated fresh ginger (briefly fried with 1 tsp freshly crushed pepper added at end to the sauce)
3 tsp sesame oil
2 tsp Sriracha hot sauce (could use less–heat wise)
2 tsp green Thai curry paste (could use slightly less if too hot but flavor will be slightly different)
1/2 tsp brown sugar
2 green onions finely cut (added raw)
4 or more cloves of garlic cut and fried till brown with pinch of salt
3 bundles of udon noodles (or wide rice noodles)
1 or more cups Tofu or chicken cubed and fried
¼ cup Toasted sesame seeds
2 cups Peas-snow or snap, trimmed and snapped in two
2 carrots- cut into rounds
Mustard greens or spinach-leaves torn into bite-sized pieces
-Make sauce first to let flavors meld.
-Cook the chicken or tofu (a great use for leftover chicken).
-Cook noodles according to package directions, then rinse thoroughly in cold water and drain well.
-Pour noodles into a deep serving bowl and add sauce, veggies, and tofu or meat.
-Mix well and top with sesame seeds.