Is there something more comforting than a big ass bowl of noodles? I don’t think so.
These noodles are a more grown up version of one of my favorite college meals that may or may not have been made those ramen noodle packets… but instead of the seasoning packets we would douse them in peanut butter, siracha and soy sauce. Mmmmmm.
These noodles are savory, sweet, spicy and so so satisfying. You can use whatever veggies and noodles you have on hand to create this easy, filling bowl of nooooooooods. I’ve tried them using brown rice ramen noodles, which I love because they cook up in minutes, and I’ve also tried them with angel hair pasta, which I always have in my kitchen. Both work well!
Leftovers are actually really good cold, but if you’re going to heat it up, I would suggest storing the noodles and sauce separately so when you heat up the sauce you can add a little warm water to loosen it up.
This recipe is as easy as cooking up some veggies and mixing your sauce, both of which are super customizable.
- 2 Tsp red curry paste
- 3 T natural peanut butter (I used chunky, but use what you have)
- 1/3 cup coconut milk
- 2 Tbs tamari or soy
- ½ tsp seasame oil
- 3 Tbs warm water to thin only if necessary
- 2 brown rice ramen squares or other noodle of choice (angel hair would work well too)
- 1 Tbs lime juice
- 1 red bell pepper
- 4 oz sliced mushrooms
- 1 head of broccoli, cut into florets
- 1 sprig of green onion, chopped
- 2 Tbs cilantro, roughly chopped
- 2 Tbs olive oil
- siracha to top
- Preheat oven to 400 degrees. Toss broccoli florets in 1 tablespoon of olive oil on baking sheet. Lightly salt and then roast for 13 minutes or until cooked and lightly charred looking.
- To make the sauce, place your peanut butter in a microwaveable mixing bowl or measuring cup and microwave for 30 seconds. Add coconut milk, red curry paste, tamari, sesame oil, lime juice and water. Whisk until combined.
- Bring a pot of water to boil for noodles and prepare according to package.
- While water boils, heat one tablespoon of olive in sauce pan. Once hot, sautee mushrooms and red pepper in pan until soft. Add green onions, cook one more minute.
- Add sauce to vegetable sautéed, reducing heat to low and let it simmer. Add the roasted broccoli.
- Drain and rinse your noodles, then place noodles in bowl. Top with sauce and veggies, then sprinkle cilantro on top. For extra freshness give it a squeeze of lime on top.
Peanut Butter Red Curry Noodles
Ingredients
- 2 tsp red curry paste
- 3 T peanut butter
- 1/3 cup coconut milk
- 2 Tbs Tamari or soy sauce
- ½ tsp seasame oil
- 3 Tbs warm water to thin, only if necessary
- 2 brown rice ramen squares or other noodle of choice (sub angel hair pasta if desired)
- 1 Tbs lime juice
- 1 red bell pepper, sliced
- 4 oz mushrooms, sliced
- 1 head of broccoli, cut into bite sized pieces
- 1 green onion, chopped
- 2 Tbs cilantro, chopped
- 2 Tbs olive oil
- Sriracha to top
Instructions
- Preheat oven to 400 degrees. Toss broccoli florets in 1 tablespoon of olive oil on a baking sheet. Lightly salt and then roast for 13 minutes or until cooked and lightly charred looking.
- To make the sauce, place your peanut butter in a microwaveable mixing bowl or measuring cup and microwave for 30 seconds to loosen it up. Add coconut milk, red curry paste, Tamari, sesame oil, lime juice, and 1 T of water. Whisk until combined. Add extra two tablespoons of water if it seems too thick. (Different peanut butters will have different consistencies so this can vary).
- Bring a pot of water to boil for noodles and prepare according to package.
- Heat one tablespoon of olive in sauce pan. Once hot, sauté mushrooms and red pepper in pan until tender, about 4-5 minutes. Add green onions, cook one more minute.
- Add sauce to vegetable sautéed, then reduce the heat to low and let it simmer. Add the roasted broccoli.
- Drain and rinse your noodles, then place noodles in bowl. Top with sauce and veggies, then sprinkle cilantro on top. For extra freshness give it a squeeze of lime on top.