Thai-Style Coconut Noodles
1 pound whole wheat noodles
1/4 cup olive oil
1 small yellow onion, minced
1/2 cup celery, finely sliced
1/2 cup diced carrots
1/2 cup fresh chopped basil
1 to 2 tablespoons Frontier Thai Seasoning
1 cup coconut milk
1 tablespoon arrowroot
2 teaspoons sea salt
Cook noodles in a large soup pot with 2 quarts of water for about 7 minutes, or until slightly firm. Drain and set aside.
While noodles are cooking, heat oil in a medium skillet and sauté onion, celery, carrots and basil until carrots are tender.
In a small mixing bowl, combine Thai seasoning with coconut milk, arrowroot and salt (if desired), and stir well to mix. Slowly add coconut mixture to vegetables and cook over low heat until mixture begins to thicken. Stir in noodles and heat throughly on low heat until flavors are blended. (Be careful not to overcook--high heat destroys the delicate taste of the coconut milk.)
As prepared, each serving contains 520 calories, 21g total fat, 0mg cholesterol, 940mg sodium, 76g total carbohydrate and 15g protein.