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!
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
- 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.
- 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.