Fall Recipes and Entertaining - Healthy Recipes and Entertaining - Mains - Vegetarian

Spicy Curry Sweet Potato Noodle Bowls

Name: Spicy Curry Sweet Potato Noodle Bowls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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 tablespoon oil 2 shallots 1 1/2 tablespoon fresh ginger paste 2 tablespoons red curry paste 1 14-ounce can regular coconut milk 1/2 cup chicken broth 3 tablespoons sugar 1 tablespoon hot chili paste 2 tablespoons fish sauce 2 tablespoons soy sauce 1 tsp oyster sauce

October 16, 2017 (Last updated December 22, 2022) · Nicole Triebe

Jump to Recipe·Print Recipe

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!

Spicy Curry Sweet Potato Noodle Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Nicole Triebe
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 4 servings 1x

Print Recipe

Ingredients

Scale

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 tablespoon oil

2 shallots

1 1/2 tablespoon fresh ginger paste

2 tablespoons red curry paste

1 14-ounce can regular coconut milk

1/2 cup chicken broth

3 tablespoons sugar

1 tablespoon hot chili paste

2 tablespoons fish sauce

2 tablespoons soy sauce

1 tsp oyster sauce

Cook Mode Prevent your screen from going dark

Instructions

Sauce: Heat the oil in a large saucepan. Add the shallot 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.