Sweet Potato Red Curry Noodles

Delicious, flavorful, and hearty. A bowl of these sweet potato red curry noodles will warm your soul and nourish your body. Plus, this is a quick and easy meal, great for weeknight dinners. You can whip up this amazing meal in less than 30 minutes. I love to load these saucy noodles up with veggies; my favorites to add are sweet potatoes, green cabbage, and carrots. As a bonus, this recipe is also gluten-free, dairy-free, and vegan, so it’s a great meal to make, no matter who comes over for dinner.

Sweet Potato Sweetness

Sweet potatoes are some of my favorite vegetables. They are so versatile and nutritious. Did you know that sweet potatoes are so nutritious that they are considered an emergency crop and were a primary food source during World War II? According to Healthline, one cup of sweet potatoes includes the following:

• Protein: 4 g
• Fiber: 6.6 g
• Vitamin A: 213% of the Daily Value (DV)
• Vitamin C: 44% of the DV
• Manganese: 43% of the DV
• Copper: 36% of the DV
• Pantothenic acid: 35% of the DV
• Vitamin B6: 34% of the DV
• Potassium: 20% of the DV
• Niacin: 19% of the DV

Plus, the orange and purple varieties of sweet potato are high in antioxidants. Due to the high vitamin A and C content, sweet potatoes are great for your immune system, they support healthy vision, and help brain function. Sweet potatoes are the shining star in this recipe, their sweetness pairs so well with the spice of the red curry and the citrus zest of lime. I also love that they thicken the sauce. Yum!

Whole Meal in a Bowl

I am a huge fan of a one bowl meal. No side dishes to think about, everything just mixes together into greatness. This dish has tofu as your protein, a bunch of veggies, noodles and a delicious sauce. Dinner is complete. This also is great as leftovers, as it sits it becomes more flavorful. So make a big batch and eat it for lunch the next day! Now let’s get cooking!

How to Make Sweet Potato Red Curry Noodles

To start, cook the noodles according to the manufacturer’s instructions in a large saucepan. Once cooked rinse the noodles in cold water and set aside. Since these are rice noodles, it’s really important to rinse the pasta in cold water so it doesn’t get mushy.

While the noodles are cooking, cook the veggies in a separate pot. Add the olive oil to a large soup pot and place it on the stove. Turn the heat up to high and add the chopped sweet potatoes, carrots, and bell pepper. Cook for 5 minutes, stirring frequently to avoid burning. Next add the garlic, ginger, lime zest, green cabbage, and tofu. Cook for another 3 minutes. No need to press the tofu, just pat it dry with a towel and cut it into cubes. Then add the red chili paste, coconut milk, soy sauce, rice vinegar, and lime juice. Give it all a good stir. Bring everything to a boil and then turn the heat down to medium and cook for another 5 minutes. Turn off the heat and add the cooked pasta. Stir to mix everything together and top with some fresh cilantro. Dinner is ready!

Red Curry Paste

I like to use Thai Kitchen 4oz red chili paste mostly because that’s whats available at my local grocery store, but any red chili paste will work. If you are vegan, check the label some of these do contain fish sauce. Thai Kitchen red chili paste is available at most major grocery stores, natural grocery stores, Whole Foods, and Amazon.

Sweet Potato Red Curry Noodles

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This tasty sweet potato red curry noodles recipe is gluten-free and vegan and loaded with delicious veggies. Plus, it’s a quick weeknight meal, ready in 30 minutes. Yum!

• Author: Erica
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 6-8 servings 1x
• Category: Plant based
• Method: Stovetop
• Cuisine: Healthy
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

• 14oz of rice noodles
• 1 tablespoon olive oil
• 1 sweet potato, peeled and chopped into cubes
• 3 carrots, oblique cut (chopped on an angle)
• 1 yellow bell pepper, chopped
• 4 garlic cloves, minced
• 2 inch piece of fresh ginger
• 1/2 head of green cabbage, finely shredded
• 14oz pack of firm tofu, drained and chopped into cubes
• 4oz red chili paste
• 2 13-oz cans of coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 lime, zested
• Handful of fresh cilantro, chopped

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Instructions

1. Cook the noodles according to the manufacturer’s instructions in a large saucepan. Once cooked rinse the noodles in cold water and set aside.
2. While the noodles are cooking, add the olive oil to a large soup pot and place it on the stove. Turn the heat up to high and add the sweet potatoes, carrots, and bell pepper. Cook for 5 minutes, stirring frequently to avoid burning.
3. Add the garlic, ginger, lime zest, green cabbage, and tofu. Cook for another 3 minutes.
4. Next add the red chili paste, coconut milk, soy sauce, rice vinegar, and lime juice. Bring to a boil and then turn the heat down to medium and cook for about 5 minutes. Add the cooked pasta and stir to combine. Top with some fresh cilantro then dinner is ready!

Notes

Makes great leftovers. It gets even better on the second day after the flavors have combined.