INGREDIENTS
1/4 cup
Carrot
1 15 ounce can
Chickpeas
1 tbsp
Cilantro, fresh
1 clove
Garlic
1 tbsp
Ginger, fresh
1/4 cup
Green onion
1/4 cup
Red cabbage
2 tbsp
Red onion
1 14 ounce can
Coconut milk
1/2 cup
Vegetable broth, low sodium
1 tbsp
Honey
2 tbsp
Soy sauce
4 oz
Rice noodles
2 tbsp
Curry powder
1/4 tsp
Red pepper flakes
1 tbsp
Sesame seeds
2 cups
Water, hot