Last night's Golden Globes means that awards season has officially started here in Hollywood. Everywhere I turn, everyone seems to be getting ready: bronzed, botoxed, shellacked, and juiced to look their best.
Though it's hard not to get wrapped up in it all, I'm first and foremost a food lover, so, no matter how crazy it gets, I can't join in on the starve-yourself-to-look-good-thing. So, while every A-lister is likely on a path to skinniness that would make most crash dieting brides blush, I'm planning on eating healthier but still, you know, eating, with dishes like these green curry noodles.
On tonight's menu are these Avocado Green Curry Noodles with Toasted Coconut and Cashews inspired by this Kale Noodle bowl by Sarah of A House In The Hills.
Of course, I couldn't help by fuss with it, and after many tweaks, it became this: slightly spicy avocado curry, rich coconut, sweet shallots, all tossed with soba for a noodle dish that actually makes you feel great after eating it.
peeled and minced
peeled and pitted
torn into bite-sized pieces (about 4 cups packed)
Cook The Noodles: Bring a medium pot of salted water to a boil over high heat and cook noodles according to the package directions. Meanwhile, cook the shallots and kale and make the sauce.
Start The Kale: Heat the coconut oil in a medium frying pan over medium heat. Add the shallots, season with salt and freshly ground black pepper, and cook until golden brown, about 3 minutes. Add the kale and cook until crisp, about 2 minutes.
Make The Avocado Green Curry Sauce: Drain the noodles when they are done, saving 1 cup of the cooking water. Combine avocado, 3 tablespoons of the curry paste, 3 tablespoons of the lime juice, and honey in a small food processor and puree until smooth. Taste and add additional curry paste, lime juice, salt, and pepper, as desired, and thin out, as needed, with the reserved water.
Serve The Noodles: Toss the noodles with the sauce, turning to coat all the noodles. Add the shallots and kale and turn to coat. Divide among serving plates, top with cashews, coconut, and flax seeds, and serve.
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