Ginger & lemongrass rice noodle stir-fry

Stir-fries are a great way to increase nutrient density in your diet. Add a tasty sauce and you have the perfect base for a comforting yet healthy supper in less than 10 minutes.
This stir-fry recipe combines ginger, lemongrass and coconut to add subtle flavour.
Use it as a base for your protein or enjoy it by itself if you are vegan/vegetarian.

Ingredients for 2:
A large heaped plateful of vegetables - I used a mix of red and hispi cabbage, broccoli and pea shoots
2" piece of ginger, peeled, thinly sliced then cut into tiny cubes
1 stalk of lemongrass, outer layer removed, grated
1 large clove of garlic, grated
20g of creamed coconut dissolved in 100ml of water (or 100ml of coconut milk)
Tablespoon of tamari (or gluten free soy sauce) plus more for drizzling
200g of pre-prepared rice noodles
Black pepper
1 red chilli and 1 spring onion to garnish
1 teaspoon of rapeseed or coconut oil for cooking

Heat the oil in a frying pan or wok over a medium/high heat.
Add the vegetables, garlic, lemongrass and ginger, season well with freshly ground black pepper and cook for 3-5 minutes. The vegetables should be part cooked and slightly reduced in volume.
Add the noodles, tamari and coconut milk and cook for another 2 minutes, stirring to combine the flavours.
Divide between two plates, sprinkle over the chopped chilli and spring onion and drizzle with a small amount of tamari before serving.