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"Get Your Greens" Noodle Bowl w/ Curry Peanut Sauce

Meredith | Earth & Oven
Servings 2


Curry Peanut Sauce

  • 1/4 cup peanut butter alt: almond butter, cashew butter
  • 1 small clove garlic, minced
  • 3/4 tsp fresh ginger, minced
  • 1.5 tbsp rice vinegar alt. apple cider vinegar or lime juice
  • 1 tsp yellow curry powder
  • 2 tbsp tamari alt: soy, coco aminos
  • 1 tsp fish sauce optional

Bowl Ingredients

  • 100 g mung bean noodles alt: soba, rice noodles or any grain
  • 1 large head of brocccoli, cut into 1-inch pieces
  • 2 cups curly kale, thinly shredded alt: spinach or cabbage
  • 1 tbsp sesame oil

*Optional* Toppings

  • baked tofu (shown) chicken or a fried egg
  • sriracha
  • green onions, thinly sliced
  • toasted sesame seeds
  • crushed chili flakes


  • Preheat the oven to 450 F.

Cook Noodles

  • Cook noodles according to package directions. Drizzle with sesame oil and add green. Toss well coat and wilt kale. Set aside while you prepare the rest of the recipe.

Roast Broccoli

  • On a parchment lined baking sheet, add broccoli. Drizzle with a generous amount of oil. Season with salt and pepper and toss to coat.
    Roast for 14-16 min, until tender and crisp.

Mix Curry Peanut Sauce

  • In a medium bowl, add all curry peanut sauce ingredients and 3 tbsp warm water. Whisk well to combine. Add 1-3 tbsp more water to thin out as desired.

Assemble Bowl

  • Dive noodles among 2 bowls. Top with broccoli and your choice of protein (if using) Drizzle over curry peanut sauce. Sprinkle over green onions, sesame seeds and sriracha (optional).