Food Tonight

Alright, I have a recipe to post. Get ready for some Awesome.
Anybody that has been food shopping with me before can tell you that I get...very excited about food. There's something about seeing the potential in (real) ingredients, and cooking new (real) meals that just makes me so essentially happy. It's creative. Art that fills your belly? Yes please.
I've only been experimenting with cooking for about a year, though, so I have a long way to go before I can say I'm actually good at cooking. But the love does show through, and I'm finding that simplicity goes a lot farther than you would expect, as long as the flavors are right.
This week, I and some dear people made sushi for the first time (no raw fish yet, we used cooked shrimp), it's really simple and we made a TON more for the money than we would have gotten at a restaurant. It was a slamming success. So satisfying.
On another night, I also learned that it's not a good idea to stir fry peas out of a can...They still tasted good mixed with (also stir fried) carrots and (extra) pepper, but they definitely didn't look all that appealing...

ANYWAY. Tonight, my brother and I made some curry rice noodles with veggies:
-Almost 1 lb. Chinese snow peas
-1 can baby corn
-1 can water chesnuts
-1 carrot (or more)
-2 sticks of celery
-A clove or two of garlic
-1 yellow onion
Start by throwing all these in a wok (chopped appropriately) with a splash of soy sauce, about a quarter cup of water, a quarter cup of vegetable broth (not really necessary except for some added flavor- we just happened to have an open bottle {yes, yes, bottled broth...} in the fridge, so we used that), and a tablespoon of coconut oil. Steam for between 5-10 minutes, until almost all the liquid is gone, stiring whenever you think about it. Once most of the liquid is gone, and the carrots are tender (if they're not tender yet, add more water and steam for longer), add a bit more oil if you think it needs it, and stir fry until the onions are a little browned- just a little, you don't want the other veggies to get mushy and fall apart.
And then,
-1/2 lb. cooked shrimp! Throw them in and keep stir frying until they're warmed through.

-Buy a package of rice noodles, and please follow the directions so they don't come out like a starchy, glompy clump. They are not like normal noodles. Ian learned this the hard way...but a comforting word: they still taste fine as starchy glompy lumps...
The curry sauce:
-1 can Coconut milk
-Curry powder to taste
-Tumeric powder to taste
-A teaspoon or so of cinnamon
-A pinch of salt to taste
-About 1 tablespoon of soy sauce
-About 1/2 table spoon of sesame oil
Combine all these in a sauce pan, heat, stir, and poor over the noodles and stuff when you're ready to serve!