Peanut Butter Noodles

Cook the rice noodles in salted water per package instructions. 2. Soak the textured soy protein in hot water or broth 5-10 minutes. 3. Chop the carrot, green pepper, zucchini, and onion into small cubes. 4. Saute the onion, ginger, and garlic in sesame oil 4-5 minutes. 5. Add the chopped veggies, soy sauce, broth, and a third of the coconut milk and simmer covered about 5 minutes. 6. Add the soy protein, remaining coconut milk, peanut butter, curry powder, smoked paprika, salt, and pepper and simmer 4-5 minutes. 7. Add the noodles and toss to coat, garnishing with peanuts and cilantro.