I have to admit, I don’t have that natural gift in the kitchen…you know, the one where you can just intuitively whip up a delicious meal. I usually follow recipes and often look to recipe books for inspiration. However, the idea for this noodle bowl popped into my head when a dreary day in Vancouver had me daydreaming about warm noodle bowls (yes, I regularly daydream about food, especially smoothies!). The creation of this dish was somewhat haphazard, with a little of this and a little of that. I think I’ve managed to capture the recipe, but feel free to change it to your liking! I hope you enjoy
- 1 can of coconut milk (I used Trader Joe’s Organic Light coconut milk)
- 4 tablespoons of natural organic peanut butter
- 1 small spoonful of raw unpasteurized honey (optional)
- 3 tablespoons of coconut aminos (you could also use soy sauce)
- 2 teaspoons of sesame oil
- 1.5 teaspoons of red curry paste
- 1 teaspoon minced garlic
- 1 small head of broccoli, chopped into bite size pieces
- 2-3 carrots, julienned
- 1 red pepper, chopped
- 1 green onion, chopped
- Rice Vermicelli noodles (or other gluten free noodles of choice)
- Sea salt
- 1 tablespoon coconut oil
- ¼ cup vegetable broth (if needed)
- 1/3 cup cashews
- Chop all veggies and in a large pan or wok, lightly stir-fry them in coconut oil (except green onions). Add vegetable broth if needed to keep from burning.
- In a small saucepan, add coconut milk, peanut butter, red curry paste, garlic, sesame oil, coconut aminos and sea salt and whisk together. Gently bring to a boil and then simmer. Try a sample of the sauce and add a small amount of honey if you want it sweeter. Feel free to also add extra coconut aminos, red curry paste or garlic to enhance the flavour. For a thicker sauce, add extra peanut butter.
- Cook vermicelli noodles.
- Add noodles, coconut peanut sauce, and cashews to veggies and mix together. Top with green onions. Serve and enjoy!