Asian Alfredo

Adapted from: https://www.pamperedchef.com/recipe/Main+Dishes/Asian/Asian+Vegetable+Alfredo/48087


Serves: 4

8 oz. uncooked gluten free noodles
2 c. shredded Carrots
2 c. Bok Choy, Chopped
1 medium bell pepper
2 c. snow peas, trimmed
8 oz. fresh shittake mushrooms- optional* if you do not like them.
4 scallions with tops, divided
4 Garlic cloves, minced
1 Tbsp. fresh ginger, grated
2 cans coconut milk
2 Tbsp.lemon grass paste
1/3 c. cashew halves
1/2 c. fresh loosely packed cilantro, chopped

Directions:

1. following the directions on the back of the package; drain and set a long the side. simultaneously, thinly cut snow peas and bell pepper and set a long the side. Thinly cut shiitake mushrooms and scallions, removing both colors away from each other.

2. Spray a medium sized skillet pan with non- stick cooking spray.
Add in the mushrooms, onion bottoms, minced garlic and ginger; allow to cook and stir over medium heat for 2- 3 minutes or until the mushrooms are tender.Add in coconut milk and lemon grass paste, cook uncover for about 3-4 minutes or until the mixture come to a complete simmer, stirring occasionally.

3. Stir in the Pasta, peas, carrots, Bok choy and bell pepper. cook Uncovered for 2- 3 minutes or until mixture comes to a simmer, stirring occasionally.Remove from heat and add scallions, cashews, cilantro.