Protein-Packed Coconut Curry Noodle Bowls

Directions

1. Prepare spaghetti noodles according to package instructions, cooking to al dente.
2. For the sauce – add coconut oil to a large saucepan over medium heat and add shallots and ginger, stir-frying for 3 to 5 minutes. Add the curry paste and stir-fry for 1 minute. Add the coconut milk, coconut sugar, chili paste, fish sauce and soy sauce. Simmer for 15 minutes. The mixture will thicken slightly. Adjust consistency with vegetable broth if desired. 
3. For the vegetables – set a large skillet over medium heat and melt the coconut oil. Add the onion, cooking until translucent, about 5 minutes. Increase heat to medium-high and add carrots, broccoli, and asparagus. Stir-fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss to combined. Drizzle with curry sauce and toss again to combine. Remove from heat and divide into serving bowls with cabbage, sesame seeds and a lime wedge. Top with fresh basil, if desired.