Veggies and Noodles with Thai Coconut Curry Sauce

This is Debbie's recipe :)

Veggies and Noodles with Thai Coconut Curry Sauce (can halve recipe
for 4 servings)

• 1 lb. linguine or rice noodles (if using rice noodles, soak in hot
• water for about 1/2 hour and then drain and rinse)
• 1 12-oz. package of frozen stir fry vegetables or 6 oz. frozen
• broccoli and 6 oz. frozen julienned carrots
• 1/2 c. green onions
• 1 medium red, orange, or yellow pepper, thinly sliced
• 1 c. sliced mushrooms (about 6-8 small mushrooms)
• 1 Tbsp. fresh, minced ginger
• 1 Tbsp. fresh, minced garlic
• 1 Tbsp. curry paste
• Juice of 1 lime, plus more limes for garnish
• 2-3 Tbsp. vegetable oil
• 1 13.5 ounce can of lite coconut milk
• 2 Tbsp. soy sauce
• 4 Tbsp. sweet chili sauce (available at Asian markets)
• kosher salt and black pepper
• great northern beans, whole or pureed
• Black or white sesame seeds for garnish

Cook pasta according to the package directions. In a small mixing
bowl, whisk together the coconut milk, soy sauce, sweet chili sauce,
curry paste, and lime juice.

In a large non-stick skillet or wok, heat the oil over medium-high
heat. Add the green onions, mushrooms, ginger, garlic and red peppers
and cook until the mushrooms are tender and the garlic is fragrant,
about 3 minutes. Be sure to continue stirring constantly to prevent
the garlic from burning.

Add the the frozen vegetables. Stir fry for about 1 minute and then
add the coconut milk mixture and beans and cook until it begins to
boil. Remove from heat and add the cooked noodles. Toss to combine and
then allow the mixture to stand for 5 minutes. Toss again, season with
salt and pepper to taste and serve with a sprinkling of sesame seeds
and 2 lime wedges per person (squeeze the lime juice over the noodles
before eating