Red Curry Almond Butter Noodles + Veggies
Oooooh man. This noodle dish is my dream / new favourite dinner. It’s simple, quick and nutritious and combines the lush creaminess of almond butter with fragrant red curry paste and a zip of fresh lime.
I sometimes forget how much incredible flavour a spoonful of curry paste can add to any dish. It can be found at most grocery stores and contains the pungent flavours of red chili, lemongrass, ginger, garlic and coriander. As for the almond butter, it combines with the curry paste, salty tamari and zesty lime to coats these noodles in a luxurious richness.
It’s absolutely no secret that I am completely addicted to almond butter. It comes as no surprise that I love it on everything, but trust me here! This is my new favourite dinner and I hope it’s yours too 😉
As usual, this is an excellent meal prep dish too. You can even keep the noodles, veggies and sauce separate and mix everything as soon as you’re ready to eat! Feel free to also add a hit of protein here – crispy tofu, roasted chicken or a portion of fatty salmon/trout would round this dish out beautifully. Enjoy!
- ¼ c. almond butter
- 2 tbsp. tamari (or soy sauce)
- 1 tbsp. rice vinegar
- 1 tbsp. red curry paste
- 1 tbsp. sesame oil
- ½ tsp. minced garlic
- 1/2 tsp. minced ginger
- ½ lime, juiced
- Water to thin
- 1 package of brown rice noodles
- 1 tbsp. coconut or avocado oil
- 1 large head of broccoli, cut into small florets
- 2 c. thinly shredded red and/or green cabbage
- 1/4 c. chopped peanuts
- Cilantro, for topping
- Lime slices to finish
- Bring a large pot of salted water to a boil over high heat. Once boiling, add your rice noodles and cook according to the package directions – mine took about 10 mins. When they’re cooked, run the noodles under very cold water to remove excess starch. Drizzle with a tiny bit of sesame oil to keep them from sticking together. Set aside.
- Whisk all sauce ingredients in a small bowl. Slowly drizzle in some water and continue to whisk until you have a smooth, semi-thick sauce. It should be pourable but not super thin.
- In a large skillet, heat your coconut oil over medium. Add in your broccoli florets and cook for 8-10 minutes, stirring, or until slightly charred but still firm. Add the shredded cabbage and cook for an additional 2 minutes to soften.
- To your pot or skillet (whichever is bigger), combine the noodles and veggies, mixing well. Pour in the almond butter sauce and thoroughly combine until all the noodles are coated.
- Divide between bowls (or place in a large container for the fridge) and top with chopped peanuts, fresh cilantro and an extra squeeze of lime.