Golden Ticket: Avocado Green Curry Noodles with Toasted Coconut and Cashews

I’ve had to exercise some major restrain here, guys. If I let myself, I’d write this whole post in caps lock and exclamations points and even then it wouldn’t explain just how excited I am.

You see, I got the golden ticket as in an invite to Hollywood’s biggest night, The Golden Globes and Violet Beauregard hasn’t got a thing on me — I’m beyond. I mean, it’s like prom with celebrities (or at least that’s what I’m telling myself) and the most amazing part is that the cocktail I created with Moet & Chandon will be poured all night. I’m wishing that Amy Poehler and Tina Fey toast the awards with my drink in hand so fingers crossed that actually happens! (Sorry had to put in at least one exclamation point.)

Avocado Green Curry Noodles with Toasted Coconut and Cashews from

Well, the reality is setting in and around Hollywood everyone seems to be getting ready: bronzed, botoxed, gel nailed, and juiced in order to look their best. And I’d be lying if I said a little of it were not rubbing off on me. But, I’m first and foremost a food lover so, no matter how crazy it gets, I can’t join in on the starve-yourself-to-look-good-thing (or what some people brush off as a “cleanse” around here).

So, while every A-lister is likely on a path to skinniness that would make most crash dieting brides blush, I’m planning on eating healthier but still, you know, eating, with dishes like these green curry noodles. Okay, maybe limiting it to a smoothie each morning, a salad each lunch, but still a real satisfying dinner. On tonight’s menu are these Avocado Green Curry Noodles with Toasted Coconut and Cashews that were inspired by this Kale Noodle bowl by Sarah of A House In The Hills.

Of course, I couldn’t help by fuss with it and after many a tweak it became this: slightly spicy avocado curry, rich coconut, sweet shallots, all tossed with soba for a noodle dish that actually makes you feel great after eating it.