Curry Peanut Noodle Soup

Boil or soak your noodles as directed by the package instructions.
If you are adding additional garnishes, prepare those ahead of time. You may want to sear tofu, sauté mushrooms, chop parsley or cilantro, etc.
In a large pot over medium heat, add the non-dairy milk and the creamy peanut butter.
Use a whisk to slowly stir to combine. Bring the sauce to a gentle simmer and allow to thicken.
Whisk in the curry powder and season with salt and pepper if necessary.
Drain and rinse the cooked rice noodles (do not rinse if using regular spaghetti noodles).
Add the noodles into the sauce and stir to combine.
Add vegetable broth as needed to thin the sauce.
Season to taste with salt and pepper.
Serve noodles with soup in a bowl and garnish with crispy tofu, greens, herbs, etc.