Step 1

In a small bowl or measuring cup, whisk together the ingredients for the almond butter curry sauce, starting with 3 tablespoons tamari and coconut milk. Taste test to see if you prefer a stronger salty/umami flavor and add 1 tablespoon tamari, if desired. The sauce should be somewhat thick and creamy with a pourable consistency. Add another tablespoon of coconut milk if the sauce needs to be thinned out more.

Step 2

Bring a large pot of salted water to a boil. Cook noodles as directed on package. Drain the noodles, while reserving ¼ cup of the starchy water. Add the water to the almond butter sauce and set the cooked noodles aside.

Step 3

While the noodles are cooking, warm the olive oil in a large skillet over medium heat. Add the onion and cook for several minutes, until translucent. Add the bell peppers and garlic, and continue to cook for 5 minutes more, or until the peppers are softened.

Step 4

To the skillet, add the cooked noodles and the almond butter curry sauce. Toss until everything is evenly coated. Serve warm garnished with sesame seeds, cilantro and a squeeze of lime (optional), and enjoy!