1 pkg rice noodles
3 T coconut oil
1 lb coleslaw mix
1 onion, sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated
other leftover fresh vegetables, chopped
leftover grilled or roast beef or chicken or fish
1/4 c soy sauce
2 T Thai Kitchen fish sauce
1 T honey
Cook the rice noodles according to package directions. Heat coconut oil in a wok or skillet, and stir fry the onion, garlic, ginger, coleslaw mix, and other vegetables for several minutes. Add the meat, and then the rice noodles, soy sauce, fish sauce, and honey. Stir fry until heated through.
Gluten restrictions: use Tamari in place of the soy sauce.
