Rich, creamy, and simple. Many thanks to Mamaste for the original recipe that inspired this.

4-6 cups chopped veggies, whichever ones you like (I like broccoli tops, red bell peppers, mushrooms, and green onions)
4 cloves garlic, minced
2 tbsp minced fresh ginger
soy sauce
maple syrup

1 lb of rice noodles (I like the ones that are fettucini-sized)
1 can of coconut milk
3 tbsp soy sauce
2 tbsp maple syrup
1 tsp cayenne pepper
salt to taste

Bring a large pot of water to boil. When it boils, turn off the heat, and add the package of rice noodles. Let these soak in the hot water for about 6 minutes, and then drain.

Return the pot to the burner and turn the heat to high. Add a few tablespoons of oil to the pot, and immediately add the chopped veggies, garlic and ginger. Stir-fry these for a minute or two, then sprinkle with a few tablespoons of soy sauce and a light drizzling of maple syrup. Cook for another minute over high heat, then transfer these to a large plate.

Return the pot to the hot burner and add another couple of tablespoons of oil. Immediately add the drained noodles and stir while they sizzle for a few seconds. Add the coconut milk, soy sauce, maple syrup and seasonings and stir until the entire mixture is heated through. Remove from heat and either stir in the cooked veggies right away, or serve the noodles out onto plates and top with the cooked veggies instead. Mm-mm, creamy spicy goodness.

Serves 4-6 people.