Bangkok Chicken Coconut Curry Rice Noodle Bowls

Ingredients:

Coconut Curry Sauce:
1 tablespoon high heat oil ( grape seed oil)
2 shallots,chopped
1 tablespoon fresh ginger, minced 
2 1/2 tablespoons red curry paste
1 14-ounce can regular coconut milk
½ cup reduced sodium chicken or veggie broth 
3 tablespoons sugar
1 tablespoon hot chili paste 
2 1/2  tablespoons fish sauce
2 1/2 tablespoons Tamari soy sauce

For the Bowls:
6 ounces rice noodles 

2 chicken breasts chopped into bite size pieces
1 tablespoon high heat oil
1 onion, thinly sliced
1-2  cup chopped broccoli florets
1 cup shredded carrots
1 cup chopped asparagus
1 cup shredded purple cabbage

1 zucchini chopped
sesame seeds for topping
limes for serving
a handful of fresh basil for serving ( julienne the basil)

Directions:

1. Noodles: Soak the noodles in a bowl of cold water. Start this right away - they need at least 20 minutes or so of soaking. When they're soft, drain and rinse.
2. Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15- 20 minutes or until slightly thickened. Continue on simmer until veggies and chicken are cooked.
3. In a large skillet, heat the oil over high heat. Add chicken and cook 4-5 minutes until just barely cooked. Add a a few sprinkles of Tamari and fish sauce and toss around chicken. Remove chicken and set aside. Add a but more oil. Add the onion, and cook for 2 minutes. Add carrots, zucchini, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add back chicken to pan. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime and basil leaves.