Coconut curry sweet potato noodles with spinach. Red onions sautéed, ginger, garlic, curry powder, salt, a small spoon of peanut butter. Vegetable broth. Cook. Add coconut milk, rice wine vinegar, bring to a boil, reduce heat to medium, add noodles, tossing in the broth for a few minutes until slightly cooked, but still firm. Toss in some spinach. Serve with a squeeze of lime, cilantro, and some toasted peanuts.