Spicy Curry Sweet Potato Noodle Bowls

16 October, 2017


I’ve been on a little asian food kick lately.  If you had to pick one cuisine to eat for the rest of your life, what would you choose?  Hands down, I would pick asian food. There are so many incredible flavors in every dish, you’ll never get tired of it.  I made a healthy little bowl and packed it chalk full of amazing veggies, and I think I have a new favorite dish.  Let me know if you feel the same!

Serves 4

What you need for the sauce:

  • 1 tablespoon sesame oil
  • 1/2 onion, diced
  • 2 tablespoon fresh ginger, minced (or use ginger paste)
  • 2 tablespoons red curry paste
  • 1 14-ounce can full fat coconut milk
  • 3/4 cup reduced sodium chicken broth
  • 2 tablespoons sugar
  • 2 tablespoon sweet and spicy chili sauce
  • 2 tablespoons soy sauce
  • 1 tsp oyster sauce

What you need for the bowl:

  • 5 cups spiralized sweet potatoes
  • 1 tablespoon oil
  • half an onion, diced
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • 1 cup shredded purple cabbage
  • sesame seeds for topping
  • a handful of fresh cilantro for serving
  1. Sauce: Heat the oil in a large saucepan. Add the onion and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, oyster sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.
  2. Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles to the sauce and toss to coat.  Let simmer for 5 minutes so that the noodles cook a little. Add the vegetables and toss together until just combined. Serve topped with the purple cabbage and sesame seeds and garnish with fresh cilantro.


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  • Reply Emily 18 October, 2017 at 1:43 pm

    So you don’t cook the sweet potatoes? Just toss in to coat with sauce? This looks really good. I want to make sure I’m not missing any steps!

    • Reply Nicole Triebe 18 October, 2017 at 1:46 pm

      They’ll cook in the sauce for a couple minutes. You don’t want them to get too mushy!!

  • Reply Cindy Lee 20 October, 2017 at 1:34 pm

    Is this for 4 servings?

    • Reply Nicole Triebe 20 October, 2017 at 1:35 pm

      Yes! My apologies. I’ll make that edit. This is for 4 servings

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