Ingredients:

For the sauce:

• 1 can (13.5 oz) full-fat coconut milk

• 2 stalks lemongrass (smashed and chopped into 3-inch pieces)

• 2 tbsp fish sauce or soy sauce (for vegetarian version)

• 1 tbsp brown sugar or palm sugar

• Juice of 1 lime

• 1 red chili, thinly sliced (optional for heat)

For the stir-fry:

• 8 oz rice noodles or egg noodles, cooked and drained

• 1 tbsp sesame oil

• 1 cup shiitake or oyster mushrooms, sliced

• 1 cup baby bok choy, halved

• 1 red bell pepper, thinly sliced

• 1 cup snap peas or snow peas

• ½ cup carrots, julienned

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger

• 1 tbsp soy sauce

• 1 tbsp hoisin sauce (optional for sweetness)

Garnishes:

• Fresh cilantro or Thai basil

• Crushed peanuts or cashews

• Lime wedges

• Thinly sliced green onions

Directions:

1. Make the Sauce in Your Skillet:

   • Place the Platinum Jumbo Gourmet Skillet over medium heat.

   • Add the coconut milk and lemongrass pieces.

   • Simmer for 5–7 minutes, allowing flavors to infuse.

   • Stir in fish/soy sauce, brown sugar, lime juice, and chili.

   • Simmer another 2 minutes, then remove lemongrass pieces and set sauce aside.

2. Sauté the Aromatics and Veggies:

   • In the cleaned skillet, heat sesame oil over medium-high heat.

   • Add garlic and ginger, stir for 30 seconds until fragrant.

   • Add mushrooms, carrots, and peppers. Cook for 3–4 minutes.

   • Add bok choy and snap peas; cook another 3–4 minutes until crisp-tender.

3. Combine & Finish:

   • Add the cooked noodles to the skillet.

   • Pour the coconut lemongrass sauce over the mixture.

   • Add soy sauce and hoisin. Toss gently using tongs to coat everything evenly.

   • Let simmer for 2–3 minutes until heated through.

4. Serve:

   • Garnish with herbs, nuts, green onions, and lime wedges.