Curried Vegetable Mei Fun
Servings: 4 servings
Calories: 544kcal
Ingredients
- 1 large sweet potato - peeled and diced
- 1 tablespoon olive oil
- 8 ounces Mei Fun noodles (rice vermicelli noodles)
- 1 tablespoon sesame oil
- ½ large onion - diced medium
- 4 ounces shiitake mushrooms
- 1 cup frozen peas
- ½ small head napa cabbage - diced
- ½ cup shredded carrots
- 1 cup unsweetened coconut milk
- 2 tablespoons red curry paste
- ¼ teaspoon turmeric powder*
- 1½ teaspoons curry powder
- Pinch kosher or fine sea salt
- ¼ cup gluten-free tamari, soy sauce, or liquid aminos
Instructions
- Preheat the oven to 475°F. Place the diced sweet potatoes on the baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for about 20-25 minutes, until they start to turn slightly brown.
- While those are roasting, cook the Mei Fun noodles according to package directions. Drain, rinse and set aside.
- Add 1 tablespoon sesame oil to a large wok (or skillet) and sauté the diced onion over medium heat until translucent, then add the mushrooms, peas, cabbage, and carrots and sauté an additional 5-7 minutes, tossing frequently. Once the veggies are soft (but not mushy) set them aside in a bowl and return the wok/skillet to the same burner. Add the coconut milk, red curry paste, turmeric powder, curry powder, salt, and tamari and whisk until smooth and well combined. Let the sauce heat for a few minutes until it starts to slightly bubble.
- Add the noodles to the wok/skillet with the sauce and toss to combine. Add the vegetables and sweet potatoes to the wok and toss to combine. Serve hot.
Notes
* I used Suncore Foods’ Red Turmeric Powder in this recipe for an added pop of color!
Nutrition
Calories: 544kcal | Carbohydrates: 77g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Sodium: 980mg | Potassium: 921mg | Fiber: 9g | Sugar: 11g | Vitamin A: 12505IU | Vitamin C: 51mg | Calcium: 158mg | Iron: 4mg