Sweet Potato Red Curry Noodles
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!
- 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
Scale
- 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
Instructions
- Cook the noodles according to the manufacturer’s instructions in a large saucepan. Once cooked rinse the noodles in cold water and set aside.
- 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.
- Add the garlic, ginger, lime zest, green cabbage, and tofu. Cook for another 3 minutes.
- 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.
Find it online: https://bowlofyum.com/2025/07/red-curry-noodles/