Thai Coconut Curry Noodles and Veggies

1 lb linguine
12oz stir fry veggies
1/2 C green onions
1 medium red bell pepper, thinly sliced
1 C sliced mushrooms
1 tbsp fresh ginger, minced
1 tbsp garlic, minced
1 tbsp curry paste
2 limes
2-3 tbsp olive oil
1 can coconut milk
2 tbsp soy sauce
2-3 tbsp sweet chili sauce
black sesame seeds for garnish

Cook pasta according to package directions. In a small mixing bowl whisk coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. While the pasta is cooking, microwave veggies according to package directions, but for 1/2 the time.

In a large non-stick skillet heat the oil over medium high heat. Add green onions, mushrooms, ginger, and garlic and cook until mushrooms are tender. Stir constantly to prevent garlic from burning. Add peppers, and vegetables. Stir fry 1 minute, then add coconut milk mixture and cook until boiling. Remove from heat and add noodles. Toss to combine and allow to stand for 5 minutes. Toss again with sesame seeds. Squeeze lime juice on top before serving.