Preparation time 20 minutes, cooking time 5 minutes

½ Tbsp Coconut oil
1 to 2 Tbsp Curry Love Yellow Thai Curry Paste
1 medium red onion, peeled and sliced thinly
3 cups Napa cabbage, sliced thinly
1 cup red bell pepper sliced thinly
½ cup of vegetable broth, hot
½ pound of rice vermicelli, softened with boiling water until soft, plunged in ice water and drained
Basil leaves
Very thinly sliced scallions for serving



  1. Heat a wok or a skillet and add the coconut oil.
  2. Add the Curry Paste and the onion and stir-fry for about a minute.
  3. Add the Nappa Cabbage and the bell pepper and stir-fry for a minute. 
  4. Add the broth and the vermicelli and toss. 
  5. Sprinkle with basil and scallions and serve.