Avocado Green Curry Noodles Recipe — Salt & Wind Travel (2024)

For The Noodles:

• 8 ounces dried soba or udon noodles

For The Crisp Kale:

• 2 tablespoons extra virgin coconut oil
• 4 medium shallots peeled and minced
• 1 bunch stemmed kale torn into bite-sized pieces (about 4 cups packed)
• kosher salt

Make The Avocado Green Curry Sauce:

• 1 very ripe avocado peeled and pitted
• 3 to 4 tablespoons green curry paste
• 3 to 4 tablespoons freshly squeezed lime juice
• 2 teaspoons honey

For Serving:

• 1/3 cup raw coconut flakes toasted
• 1/2 cup roasted and salted cashews roughly chopped
• 1 1/2 teaspoons raw flax seeds

• 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.

• Crisp 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. Set aside.

• 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 purée 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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