Quick Coconut Sweet Chili Noodles

Raise your hand if you think that cooking during the week is a huge hassle. Ya, me too. I try to do all my meal prep on Sundays to cut down on weekday cooking, but alas I'm human and sometimes I misjudge how much food I need. I have a few go-to recipes for when this happens, but really I can only make them so many times before I'm totally sick of them. Do you have recipes that you always reach for? I think for  lots of people it's probably spaghetti, I normally do a noodle stir-fry, or sometimes I'll do a quinoa bowl like this one with kimchi.  

This week's recipe is made for those nights when you need something that is quick to whip up. There is very little prep involved here because after a full day at work who wants to spend an hour chopping things? Not me that's for sure. The reason why I reach for stir-fries so often is how easy they are to make, plus they are super versatile. Mid-week I'll often find myself reaching for frozen veggies to cut down on the effort it takes to put a meal on the table, or I'll use up produce that I already have in the fridge. I say produce and not veggies because if you think outside the box that wayward orange can be juiced to go into a glaze, or those mangoes could work great in a honey sauce. Being creative can save you a trip to the grocery store. 

Like always this recipe is super adaptable. Use lime juice if you don't have lemon juice around. No crab? Use shrimp, tofu, or chicken. Rice noodles can be replaced with the noodle of your choice. If you have a nut allergy omit the crushed peanuts and add some crushed unsalted sunflower seeds instead. I use broccoli slaw in this because I love it, but really most veggies could work here. Omit the chili flakes if you want a milder dish, add more in for some extra kick. If you have cilantro around it would make a great addition. 

Quick Coconut Sweet Chili Noodles

0.5 Can Coconut Milk

0.25 Cup Sweet Chili Sauce

2 TBSP Soy Sauce

1 TBSP Lemon Juice

1 TBSP Dried Basil

0.5-1 TSP Chili Flakes

1 Package Artificial Crab (227 grams)

1 Package Broccoli Slaw (12 oz.)

0.5 Package Rice Noodles (0.5 Lb)

0.25 Cup Unsalted Peanuts, Crushed

1 TSP  Sesame Oil

Ad the first 6 ingredients together to make the sauce, shake well and set aside.

Bring a large pot of water to a boil

Cook noodles according to package directions, drain and set aside.

Heat sesame oil in a wok or large pan

Quickly saute broccoli slaw

Add in crab, noodles, and sauce

Toss until everything is incorporated 

Top with peanuts and serve hot