Curried Tofu Stir Fry with Rice Noodles

• 8oz rice noodles

• 1/4 onion, chopped
• 1/2 red pepper,chopped
• 1 cup broccoli, chopped
• 4 mushrooms, sliced
• 1 carrot, sliced
• 1/2 block baked tofu or tempeh (or 1 cooked chicken breast)

• Red Coconut Curry Sauce (see recipe) OR stir fry sauce of your choice

At Home Preparation

Repackage the rice noodles and set aside
Place the onion, pepper, broccoli, mushrooms and carrot in a bag. Seal and refrigerate.
Keep the tofu/tempeh/chicken in a separate bag.If you are bringing chicken you can freeze it ahead so it will stay cool longer in the field.

Put all of your ingredients for the meal in one bag (including sauce) and label.

Red Coconut Curry Sauce

Ingredients:

1 tablespoon olive oil or coconut oil
1 shallot, minced
2 cloves garlic, minced
1" piece ginger root, peeled&minced (about 2 tablespoons)
1/2 - 1 jalapeno, minced
* 1 can coconut milk
2 tablespoons fish sauce
1 tablespoon honey, agave nectar or sugar
1 tablespoon soy sauce or tamari
1-2 tablespoons red chili paste (depending on spice preference)

* If you are looking for a lighter option, coconut milk powder is available in some asian specialty stores and some natural food stores. You can prepare all ingredients for the sauce and add the appropriate amount of coconut milk powder (to make about 2 cups of coconut milk), then in the field just add water!

Directions:
In a sauce pan, heat up the oil, then saute the shallot, garlic, ginger and jalapeno for about five minutes.
Add all other ingredients and stir until everything is mixed.
Package in a small plastic bottle or doubled baggies that are well sealed.

In the Field

Boil some water and add the rice noodles.
Cook until soft, drain and set aside.
Heat up some oil or butter in a pan.
Add the vegetable mixture and sautee util the onions start to turn translucent (5-10 minutes).
Add the tofu. Cook about another 7 minutes, stirring.
Add the sauce and cook until hot.
Pour the stir fry over a bed of rice noodles and enjoy.