This quick noodle bowl uses cultured soymilk as the creamy base for a spiced sauce. The vanilla is subtle against the heat and becomes mild over the starch. It's weeknight dinner that builds in minutes.

Serves 2. 25 minutes, 15 at the stove.

About 680 calories a serving, 27 g protein, 100 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil and cook 6 oz pasta until al dente, about ten minutes; drain and set aside.10 min
2. While pasta cooks, heat 2 tablespoons oil in a large shallow pan over medium heat. Dice 1 medium onion and mince 3 cloves garlic, then stir them into the oil and cook until softened and fragrant, about three minutes.3 min
3. Stir 2 teaspoons curry powder into the onion and cook for one minute until toasted. Pour in 2 cups soymilk and bring to a simmer, stirring often; it should not boil hard.
4. Add the drained pasta and 2 cups fresh spinach to the soymilk sauce. Stir gently until the greens wilt and everything is warm, about two minutes. Taste and adjust salt and pepper.2 min
5. Divide the noodles and sauce between two bowls. Squeeze juice from 1 lime over each bowl and serve hot.

Note Swap spinach for mushrooms or broccoli if you have them. Leftovers keep covered in the fridge for two days and reheat gently on the stove with a splash of water. Serve with crusty bread or a raw salad on the side to cut the richness.