Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

1. To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, soy sauce and agave nectar in a blender until smooth; set aside.
2. Prepare rice noodles according to package instructions (they often vary).
3. In a large, deep skillet or wok over medium-high, heat oil until shimmering. Add crab/shrimp to the oil and sauté until cooked through and lightly browned, about 4 to 5 minutes.
4. Add all of the veggies and the mango and sauté until veggies are lightly tender, about 4 to 5 minutes longer.
5. Stir in the stir fry sauce and the noodles. Cook for another minute or until the noodles are hot. Sprinkle with sriracha, salt and pepper and red pepper flakes as desired.