xandxclub:

deviika:

John Green

noodlesworldkitchen:

Serves 4 -6

Ingredients for sauce:

• ½ Tbsp. Vegetable oil
• 1 Tbsp. Ginger, grated
• 3 cloves Garlic, minced
• 1- 13.5 oz. can Coconut milk
• 2 oz. Tamarind juice
• 1 Tbsp. Rice vinegar, seasoned
• 2 Tbsp. Green curry paste
• 1 Tbsp. Brown sugar

Ingredients for dish:

• 2 Tbsp. Vegetable oil
• 1 cup Broccoli, florets
• ¾ cup Snap peas
• ¾ cup Pineapple, chunks
• 2 lbs. Rice Noodles- cooked and oiled
• 1/3 cup Vegetable stock
• 1 Tbsp. Black sesame seeds
• 1 Tbsp. Basil leaves, rough chopped
• 1 Tbsp. Cilantro, rough chopped
• 1 lime, cut into wedges

Preparation:

• To make the Green Curry sauce, in a sauce pan over medium-high heat, add oil and heat until hot. Add ginger and garlic cook until softened.
• Add coconut milk, tamarind juice, rice vinegar, green curry paste and sugar. Stirring occasionally, bring to a simmer, dissolve the sugar, turn off heat.  
• In a large pan over medium-high heat, add oil and heat until hot. Add broccoli, snap peas and pineapple. Cook until broccoli turns bright green and begins to soften.
• Add zucchini noodles and vegetable stock. Stirring occasionally, cook until zucchini noodles begin to soften and are heated through. Don’t overcook the noodles!
• Add the Green Curry sauce over the vegetables and zucchini noodles, stir well to combine. Turn off heat, toss with the basil and cilantro.
• Serve with lime wedges.

Enjoy!

backflipd:

cummingcourtesy:

I want to explore old abandoned homes with creaky floors and broken windows with you.

u all gonna die

(via k-l-jamieson)