Münki Curry Noodle Bowl

How can you use Münki's Shiva Palace Almonds to elevate your curry game you ask? 
First - let me say - we love Thai Peanut Sauce. You know who doesn't love Thai Peanut Sauce - people with a peanut allergy / sensitivity. This recipe takes its inspiration from the classic Thai Peanut Sauce... but is a GAME CHANGER for those with peanut allergies.
We use Münki Shiva Palace Almonds and almond butter (absolutely no peanuts) - so get ready to have your mind blown. The sauce is pretty addictive & makes the perfect dipping sauce for tofu satay, tempeh skewers or fresh spring rolls - so you can always skip the noodles and make the sauce on its own!
This curry noodle bowl is bursting with flavour & is so easy to make that it will definitely become a weekly go-to recipe!
 

Münki Shiva Palace Almond Sauce

3/4 bag of Münki Shiva Palace Almonds
(hand chop the rest for topping)
2 TBSP Almond Butter
2 TBSP Liquid Aminos (or Tamari)
1 tsp Maple Syrup
1 tsp Thai Chili Sauce (Sriracha) 
1 tsp Sesame Oil
1 Clove Garlic, Minced
1” Knob Ginger, Peeled & Chopped
Put the Münki Nuts in a food processor and blitz to crush up slightly. Add the remaining ingredients and blend until completely combined to your preferred consistency (we like ours with a little crunch). Set aside & cook your noodles & any toppings you want.
Use your favourite noodles (soba, spaghetti, rice noodles, etc) - there is no wrong answer here! 
Cook noodles per package instructions, drain & then pour sauce on top to coat noodles. 
Topping Ideas:
Sautéed Greens & Veggies
Cilantro
1/4 bag Münki Shiva Palace Almonds, Chopped
Spring Onion
Sesame Seeds
Tofu / Tempeh
Evolve Your Tastebuds

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