1 cup Bolthouse Farms Unsweetened Plant Protein Milk
2 shallots
2 tbsp red curry paste
2 tbsp coconut sugar
1 tbsp coconut aminos
1 tbsp fresh ginger, minced
1 tablespoon hot chili paste
1-2 tsp vegetable oil
1 tsp cinnamon
Noodle Bowl
1 package rice noodles
Half an onion, chopped
1 cup edamame, shelled
1 bunch asparagus, chopped
1 half kabocha squash (or 2 potatoes), cubed
¼ cup peanuts, crushed
1-2 tbsp sesame oil
For Serving + Toppings
1 cup shredded purple cabbage
Sesame seeds for topping
Limes for serving
Hand full of fresh basil for serving
Instructions
Soak the noodles in a bowl of cold water.
Heat oil in a large pan and add shallots and ginger, stir fry for 3-5 minutes. Add the curry paste, stir fry for 1 minute. Add remaining ingredients and simmer for 10-15 minutes.
In a large skillet, heat the oil over high heat. Add all of the ingredients for the noodle bowl, except for the noodles. In a large skillet over medium-low heat, warm the oil with the red pepper flakes. Cover and cook until the squash is tender, stirring occasionally, about 6-10 minutes. Drain the noodles and add them to the skillet, toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.
Recipe by Raw Manda at https://rawmanda.com/curry-noodle-bowls/