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Ingredients
US|METRIC
2 SERVINGS
- 2 pasta (servings of)
- 1 cup pumpkin puree
- 1 Tbsp. olive oil
- 5 cloves garlic (minced)
- 1 cup coconut milk
- salt (to taste)
- veggies (Chopped, choice)
- 1/2 block soft tofu (optional)
- 1 pkg. udon noodles (pre-cooked)
- 1 Tbsp. soy sauce
- 1/2 Tbsp. maple syrup
- 1/2 Tbsp. garlic powder
- 1/2 Tbsp. sesame oil (optional)
- 2 Tbsp. Sriracha (optional… if you don’t like spicy, omit!)
- toasted sesame seeds (optional)
- 1 rice vermicelli noodles (serving of)
- vegetables (your choice, I used broccoli and canned baby corn – choose veggies that cook easily/fast in hot water)
- 1 Tbsp. peanut butter
- 1 1/2 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 1 tsp. ginger
- 1/2 Tbsp. garlic powder
- 1/2 Tbsp. maple syrup
- 2 Tbsp. water
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