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!
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