Un-Peanut Noodle Stir Fry

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3 medium sized carrots, peeled or shredded

2 summer squash, peeled or shredded

1 broccoli crown, cut into florets

about 1 cup (1/4 pound) snap peas, cut into thin, angled strips

2 teaspoons freshly grated ginger

2 green onions, sliced thin

1 tablespoon coconut oil for cooking

1/2 cup almond butter

1 tablespoon minced ginger

1 tablespoon miso (South River Miso-ChickPea)

2 garlic cloves, peeled and minced

1 teaspoon chili powder (or to taste)

2 teaspoons ground coriander seed (powder)

1 1/4 cup coconut milk (unsweetened)

fresh cilantro for garnish

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