Soak the rice stick noodle in hot water for 10 minutes.
Meanwhile heat up a large frying pan or wok. Once the pan is hot melt the coconut oil in it, and add the gluten and peanuts. Season with 1/4 teaspoon of the curry powder, and stir.
Mix in the garlic, bell peppers, and green onion. Continue to stir fry on medium heat.
Drain the noodle and add to the stirfry, making sure the noodle is covered evenly in oil. The noodles will soak up the oil and when that happens add soy sauce and mushroom.
Season with crushed red pepper, ginger, curry, cilantro, black pepper, cayenne, salt.
Continue to stir fry on low until noodle become slightly caramelized and the dish is evenly coated in its seasoning.

Package of flat rice stick noodle, approximately 10-13 ounces
2 tablespoon coconut oil
1 tablespoon tamari soy sauce or just soy sauce
1/2 teaspoon curry powder
handful of peanuts
1 clove fresh garlic, crushed
1/2 cup sliced red and/or yellow bell peppers
2 green onions, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon of thinly sliced fresh ginger
fresh cilantro
mushroom of choice
dash of salt and black pepper
optional: tamarind paste, dash of crushed red peppers, 10 1-inch chunks of gluten