• 4 cloves garlic, finely chopped
• 3cm piece ginger, finely grated
• 1 brown onion, sliced
• 100g thin rice noodles
• 1 red capsicum, sliced
• 1/2 bunch broccolini, sliced into thin strips (approx 1/2 cm width and 5cm in length)
• 2 carrots, sliced into thin strips
• Half baby wombok, sliced
• 2-3 handfuls of bean sprouts
• Oil (to stir fry)
• 250g BBQ pork (optional)
• Coriander (optional to garnish)

SAUCE:

• 3 Tbs gluten free soy sauce
• 3 Tbs curry powder
• 1 Tbs turmeric
• 1 tsp ground pepper
• 2 Tbs water
• 1 Tbs coconut sugar (optional)

METHOD:

1. Prepare ingredients. Prepare sauce and set aside.
2. Soak rice noodles in hot water and strain. Set aside.
3. Heat up a wok or fry pan with oil. Add in garlic, ginger, and onions.
4. All in all vegetables (and meat if using). Stir fry on medium heat for 2-3 minutes. Add in noodles and sauce. Stir fry for a further 3 minutes. Garnish with fresh coriander.