Red Coconut Curry Noodles

You will need:

• 8 oz rice noodles, cooked
• 1 tbsp canola oil or water (if oil-free)
• 1/2 white onion, diced
• 1 clove garlic, minced
• 1 jalapeño, seeded and minced
• 2 tsp curry powder
• 1/2 tsp red chili powder
• 1/2 tsp crushed red pepper
• 1 12 oz can evaporated coconut milk, unsweetened
• 7 oz diced tomatoes
• 1 tsp nutritional yeast
• salt and pepper, to taste
• some fresh cilantro to garnish

Directions: 

1. To a large saucepan, add 1 tbsp canola oil. Heat to medium high.
2. Add onion, garlic and jalapeño. Sauté on medium high heat for 3-5 minutes, or until softened.
3. Add curry powder, red chili powder and crushed red pepper. Cook for an additional 1 minute, or until fragrant.
4. Add coconut milk, diced tomatoes, nutritional yeast, salt and pepper. Bring to a boil.
5. Once the sauce is boiling, reduce heat to medium low and simmer for 10-15 minutes, stirring occasionally.
6. Once the sauce has slightly thickened, turn off heat and add cooked noodles. Toss noodles in sauce until evenly coated.
7. Garnish with fresh cilantro and serve hot. Enjoy!