2 tbsp coconut oil
1 tbsp Tamari soy sauce
1/4 tsp ginger
1/2 tsp curry powder
1/2 cup sliced red/yellow peppers
1 tbsp peanuts
10 1 inch chunks of gluten
2 green onions
1/2 tsp cayenne pepper
dash each salt and black pepper
1/2 tsp cilantro
mushrooms(whatever kind you prefer that fits, Ive been using brown clamshell with great results)
optional: tamarind paste
1/4 tsp garlic
a dash of crushed red peppers
Soak the noodles in hot water for 10 minutes, while heating up a large frying pan or wok.
Once the pan is hot melt the coconut oil in it, and throw in the gluten and peanuts. Season this with 1/4 tsp of the curry powder and stirfry while the noodles are softening.
Mix in the garlic, sliced peppers and chopped green onion and continue to stirfry on medium.
Drain the noodles and add them to the stirfy makeing sure they get covered evenly in oil. The noodles will soak up the oil and when that happens add the soy sauce.
Add the mushrooms.
Season with crushed red pepper, ginger, curry, cilantro, b. pepper, caynne, salt and continue to stirfry on low until noodles become slightly caramelized and the dish is evenly coated in it's seasonings.