spicy, slurpy spinach noodles

(serves 3, no leftovers)

spicy, slurpy spinach noodles

3 bunches spinach noodles

1/4 cauliflower, sliced
1/2 can coconut milk
1/2 red bell pepper, cut into small squares
1 cup chicken stock
1 small thai chili pepper, slice (add more if you like your food really spicy)
1/8 tsp ground chinese red chili pepper (or cayenne pepper)
1/4 tsp ginger
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)

3 handfuls spinach (add more as desired)
red chili flakes (to sprinkle)

Start by preparing the ingredients (slicing and dicing). Heat water for boiling in a large saucepan.

Meanwhile, in a separate saucepan, mix the cauliflower, coconut milk, red bell pepper, chicken stock, the thai and chinese chili pepper, salt, and pepper.

When the water boils, add the noodles in, and cook according to package instructions.

When the noodles are almost ready, add the spinach to the saucepan with the coconut milk mixture. Serve the noodles into bowls and pour the coconut milk mixture over it. Sprinkle with red chili flakes. Enjoy!