Szechuan Vegetables with Noodles

Ingredients

• 3 cups coconut noodles (cut coconut meat from 3-4 young coconuts into strips)
• ¼ cup Chinkiang vinegar (black rice vinegar)
• ¼ cup raw agave nectar or honey
• 3 tablespoons nama shoyu
• 2 teaspoons crushed red pepper (if you want it hotter, add more red pepper)
• 1 tablespoon sea salt
• 1 sweet red/orange pepper (sliced)
• 1 sweet yellow pepper (sliced)
• 1 cup mushrooms (sliced)
• 1 cup broccoli (cut into small bite-sized pieces)
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• Sea salt (to taste)
• 1 carrot (shredded)