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.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Pumpkin-Almond Butter Red Curry Noodles Recipe
Ingredients
For The Noodles:
- 8 ounces whole wheat or quinoa spaghetti or gluten free noodles
- 8 ounces broccolini cut into 1/2-inch pieces and ends discarded
- 3 ounces baby spinach, kale, or chard (about 3 packed cups)
For The Almond Pumpkin Curry Sauce:
- 2/3 cup 100% pure pumpkin purée
- 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
For Serving:
- 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
- Cook The Noodles And Broccoli: 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.
- Wilt The Baby Greens: 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).
- Make The Almond Pumpkin Curry Sauce: Meanwhile, whisk together the pumpkin purée, 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 whole milk). Taste, and add more salt or curry paste if desired.
- Assemble And Serve: 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.
