Curried Almond Butter Noodles and Veggies

Curried Almond Butter Noodles and Veggies

Nothing could be easier than a one-pot meal, especially when it involves such delicious ingredients– a sassy nut butter sauce, five different veggies, wonderful Asian seasonings and hearty brown rice noodles.  This Curried Almond Butter Noodles recipe has everything you need to create a delicious and satisfying meal in one!  Pair this with my Big Salad with Asian Dressing for a super healthy and filling meal!  

Curried Almond Butter Noodles
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Curried Almond Butter Noodles and Veggies

A creamy, curry-spiced nut butter sauce joins stir-fried veggies and rice noodles to create an easy one-pot meal. Healthy and delicious!
Course Main Course
Cuisine Chinese
Keyword Almond Butter Noodles and Veggies, Easy Asian Veggies and Noodles, One-Pot Easy Vegan Meals
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/2 tbsp sesame oil
  • 1/2 tbsp olive oil
  • 1/2 onion, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1 cup baby bok choy, thinly sliced
  • 8 oz pkg shittake mushrooms, sliced
  • 1 cup kale, shredded
  • 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 1-2 cloves garlic, minced
  • 1/4 tsp ginger, ground
  • 4 oz brown rice noodles
  • 1/2 pkg organic, super firm tofu, cubed
  • 1/4 cup non-dairy milk, unsweetened
  • SAUCE:
  • 1/3 cup almond or peanut butter, smooth
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 tsp red curry paste
  • 1/2 lime, juiced
  • 1 tsp sriracha (or more for extra heat)
  • GARNISH:
  • sliced scallions, sesame seeds, bean sprouts

Instructions

  • Cook the rice noodles according to instructions, drain and set aside.
  • In a small bowl, whisk together all sauce ingredients until smooth and combined.
  • Heat the oils in a large saute/frying pan over medium-high heat. Stir fry all the veggies, garlic and seasonings for 7-9 minutes, until softened and almost cooked thru.
  • Add the cooked noodles (see Note below), tofu cubes and kale to the pan and cook and stir for 1-2 minutes.
  • Add the almond or peanut butter sauce and milk, folding thru the mixture until coated with the sauce.
  • Transfer to a serving bowl. Top with thinly sliced scallions, sesame seeds and bean sprouts if desired. Enjoy!

Notes

RICE NOODLES:  I like to cut my noodles into more manageable sections with a kitchen scissor after cooking.   Buy here:  https://amzn.to/3QPvE1N
BUY RED CURRY PASTE HERE:  https://amzn.to/3QOJ5z6
BUY SRIRACHA HERE:  https://amzn.to/3A7HHSo
 
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