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
- 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.