Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

Directions: To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, soy sauce and agave nectar in a blender until smooth; set aside.

Prepare rice noodles according to instructions (they often vary).

In a large, deep skillet or wok over medium-high, heat oil until shimmering.

Add crab/shrimp oil and saut until cooked through and lightly browned, about 4 to 5 minutes.

Add veggies and mango and saut until veggies are lightly tender, about 4 to 5 minutes longer.

Stir in the stir fry sauce and noodles.

Cook for another minute or until the noodles are hot.

Sprinkle with additional sriraccha, salt and pepper and red pepper flakes as desired.

Makes 8 servings.