Satay Peanut Butter Curry Noodle Bowl

Cook the noodles according to package directions. Drain and set aside.

While the noodles are cooking, heat the oil in a large skillet or wok over medium-high heat. Add the chicken or tofu and cook until browned and cooked through (or golden brown for tofu). Remove from the skillet and set aside.

In the same skillet, add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute more, until fragrant.

Stir in the red curry paste and cook for another minute.

Pour in the coconut milk and bring to a simmer. Add the peanut butter, soy sauce (or tamari), and brown sugar (or maple syrup). Stir until the peanut butter is melted and the sauce is smooth.

Add the lime juice and water (or broth) to adjust the sauce to your desired consistency. Taste and adjust seasonings as needed.

Return the chicken or tofu to the skillet. If using vegetables, add them now and cook for 5 minutes, until tender-crisp.

Add the cooked noodles to the skillet and toss to coat everything in the sauce.

Serve immediately, garnished with chopped peanuts, cilantro, green onions, and red pepper flakes (if desired).