Pumpkin-Almond Butter Red Curry Noodles

Pumpkin-Almond Butter Red Curry Noodles
Pumpkin-Almond Butter Red Curry Noodles | http://saltandwind.com We need to talk about this pumpkin spice thing -- I'm waving my white flag and surrendering, jumping on the bandwagon, and bringing my own pumpkin spice to t...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
30 minutes
Total Time
15 minutes
Yield
-
Servings
4 to 6
Diet
Pumpkin-Almond Butter Red Curry Noodles | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Noodles
Cuisine
American
Ingredients
13
Hands-On Time
30 minutes
Total Time
15 minutes
Yield
-
Servings
4 to 6
Diet
Dairy-Free
Pumpkin-Almond Butter Red Curry Noodles | http://saltandwind.com

We need to talk about this pumpkin spice thing -- I'm waving my white flag and surrendering, jumping on the bandwagon, and bringing my own pumpkin spice to the party with these Pumpkin-Almond Butter Red Curry Noodles. They're like satay but not, like peanut noodles but not, and not even quite noodles with toppings so much as a tangle of baby broccoli, chicken, spinach, almonds, and noodles. If you want to know if I'm a fan, well, suffice it to say they're how I've fed myself for 3 meals in a row this week. Finally, yes, it has curry, but, no, it's not really hot spicy -- it's more a warm and fuzzy kind of spicy -- kinda like that Pumpkin Spice Latte that started this whole thing in the first place.

Ingredients

  • 8 ounces whole wheat or quinoa spaghetti
  • 8 ounces baby broccoli

    cut into 1/2-inch pieces and ends discarded

  • 3 ounces baby spinach, kale, or chard (about 3 packed cups)
  • 2/3 cup 100% pure pumpkin puree
  • 1/3 cup natural creamy almond butter
  • 1/4 cup white wine vinegar
  • 2 to 3 tablespoons red curry paste
  • 4 cloves garlic

    grated

  • 1 tablespoon honey
  • 1 cup hot water
  • 4 green onions (aka scallions)

    thinly sliced and ends discarded

  • 12 ounces cooked chicken

    shredded into bite-sized pieces

  • 1/4 cup toasted sliced almonds

Instructions

Bring a medium pot of heavily salted water to a boil over high heat. Add the noodles and cook 2 minutes short of the suggested cooking time. Add the baby broccoli to the noodles and cook until noodles are tender and broccoli is bright green and knife tender, about 2 minutes more. Meanwhile, place the baby greens in a colander then drain the noodles and broccoli into the colander (so that you pour the water over the noodles and you flash blanch the greens).

Tip

If you don't have cooked chicken on hand, you can use storebought roasted chicken or poach a piece of boneless, skinless chicken breast while you cook the noodles.

Meanwhile make the pumpkin-almond curry sauce: whisk together the pumpkin puree, almond butter, vinegar, 2 tablespoons of the curry paste, garlic, and honey. Add the hot water (you could use some of the noodle cooking water here) and whisk until everything is evenly combined and smooth (you should have a pourable sauce that is about as thick as a whole milk). Taste, and add more salt or curry paste if desired.

Tip

If you can't find red curry paste, you could use a garlic-chile paste (such as sriracha) but you'll have to add it little by little and taste as you go because they can vary in flavor, heat, and saltiness.

Combine the noodles and broccoli mixture with the scallions, chicken, and the sauce in a large bowl and toss well, making sure all the noodles get coated. Garnish with toasted almonds and serve.

Tip

An FYI that the sauce thickens a bit when it cools, so you might want to thin it out with more water later on if desired.

http://saltandwind.com/recipes/125-pumpkin-almond-butter-red-curry-noodles-recipe

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