Courtesy of PureZing

Serves 4

INGREDIENTS:

½ lb. thin egg noodles, cooked according to directions
2 stalks lemongrass, cut in thin strips and chopped
2, 2-inch pieces of fresh ginger, peeled and finely chopped
1 green bell pepper, seeded and cut in thin strips
1 red bell pepper, seeded and cut in thin strips
¼ cup coconut oil
½ teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon hot paprika
¼ cup teriyaki sauce
¼ teaspoon sea salt
1 2/3 cups coconut milk

DIRECTIONS:

Cook noodles.

Prepare lemongrass, ginger and peppers. Heat coconut oil in large skillet or wok till hot. Add the lemongrass, ginger, pepper strips, turmeric, coriander, paprika, teriyaki sauce and sea salt. Stir-fry 2-3 minutes.

Stir in noodles and stir-fry over high heat 2 minutes. Pour in the coconut milk and let simmer for 1 minute. Serve.