1 box of rice vermicelli, cooked as directed on box
1 yellow onion
1 knob of fresh turmeric peeled and grated (or 1/2 tsp ground turmeric)
1 knob of fresh ginger peeled and grated
1 can of coconut milk
1/2 head cabbage thinly sliced
1 bell pepper thinly sliced
1 bunch of grape tomatoes
1 stalk of broccoli, stem and stalk thinly sliced
Bunch of herbs (cilantro, basil, mint), coarsely chopped
Sea salt
Lime zest and lime juice
Serve w chopped romaine


Pour a little coconut milk into large shallow pan, sauté onion, turmeric and ginger until fragrant and soft about 5 minutes. Add all raw veg and sauté, adding a little water to help cook down veg. Season with sea salt. Add 2-3 cups of cooked vermicelli noodles. Pour the rest of the coconut milk over the noodles and veg. Bring to a high heat then simmer for a few minutes to let flavors meld and reduce coconut milk to a creamy texture rather than broth. Add lime zest and juice. Season with more salt if needed. Top with fresh herbs and serve with a side of crunchy lettuce
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