Mains, Vegetarian

Spicy Curry Sweet Potato Noodle Bowls

October 16, 2017 (Last updated April 23, 2020) · Nicole Triebe

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!

 

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Spicy Curry Sweet Potato Noodle Bowls

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

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


    Instructions

    1. 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.
    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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    6 Comments

  1. Reply Emily October 18, 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 October 18, 2017 at 1:46 pm

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

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

    Is this for 4 servings?

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

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

  3. Reply Nicole Triebe April 8, 2018 at 4:20 pm

    I’m so sorry, I’m not sure how that happened! The recipe has been updated!

    • Reply Chelsea Gubbins April 9, 2018 at 4:44 pm

      I can’t wait to make this now this week! So excited 🙂 🙂

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