"Get Your Greens" Noodle Bowl w/ Curry Peanut Sauce
Meredith | Earth & Oven
Curry Peanut Sauce
alt: almond butter, cashew butter
fresh ginger, minced
alt. apple cider vinegar or lime juice
yellow curry powder
alt: soy, coco aminos
mung bean noodles
alt: soba, rice noodles or any grain
large head of brocccoli, cut into 1-inch pieces
curly kale, thinly shredded
alt: spinach or cabbage
baked tofu (shown) chicken or a fried egg
green onions, thinly sliced
toasted sesame seeds
crushed chili flakes
Preheat the oven to 450 F.
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.
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.
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).