Preparation time: 20 minutes
Yield: Serves 4

Ingredients:

• 200 g rice noodles
• 100 ml coconut milk
• 300 ml vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon Syracuse: American Spice Blend
• Bunch of snow peas or green peas
• 1 chilli
• 1 big onion
• 5 mushrooms
• ½ green bell pepper
• ½ red bell pepper
• 2 limes
• Fresh coriander leaves

Directions:

• Chop the onion and slice mushrooms. Cut bell peppers and peas into pieces. Thinly slice chilli.
• Heat a non-stick pan over medium-high heat. Fry onion and chilli for 3 minutes. Add Syracuse spice blend, stirring for 1 minute. Add vegetable and keep frying for the next 5 minutes.
• Meanwhile boil noodles for 5 minutes or until tender. Drain it and rinse with cold water to avoid sticking together.
• Stir in stock in a pan, cover and bring to the boil. Simmer for 5 minutes (not longer, otherwise vegetables will lose their bright colours!).
• Remove from heat. Stir in the coconut milk. Season it with soy sauce and lime juice.
• Divide noodles between bowls, ladle the soup and decorate with coriander leaves, chilli and lime quarters.

Recipe and Image by Aga of one90six.com