tbsp coconut milk
1 tbsp fresh lime juice
1 tsp honey
1 tsp soy sauce
1/2 tsp sesame oil
Directions
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Cook the rice noodles according to the package directions until tender.
Drain and rinse the noodles under cold water to stop the cooking process.
Toss the noodles with a small drizzle of olive oil to prevent them from sticking.
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the sliced onion and cook for 3–4 minutes, until softened.
Stir in the garlic and fresh ginger and cook for another 30–45 seconds.
Add the sliced bell pepper, carrots, and broccoli.
Cook for 3–4 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Add the chickpeas and stir gently to combine.
Stir in the red curry paste and turmeric, coating the vegetables and chickpeas.
Pour in
