1.5tbsprice vinegaralt. apple cider vinegar or lime juice
1tspyellow curry powder
2tbsptamarialt: soy, coco aminos
1tspfish sauceoptional
Bowl Ingredients
100gmung bean noodlesalt: soba, rice noodles or any grain
1 large head of brocccoli, cut into 1-inch pieces
2cups curly kale, thinly shreddedalt: spinach or cabbage
1tbspsesame oil
*Optional* Toppings
baked tofu (shown) chicken or a fried egg
sriracha
green onions, thinly sliced
toasted sesame seeds
crushed chili flakes
Instructions
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).