Green Curry Noodles
with Brassicas & Peanut-Chile Sambal
INGREDIENTS
- 6 oz broccoli florets
- 4 oz curly kale, destemmed and roughly chopped
- 3 mini sweet peppers, trimmed and roughly chopped
- 3.5 oz sweet potato glass noodles
- 1 lime, juiced (divided)
- 1 tbsp sweet chili sauce
- 1/4 cup peanuts
- 1 tbsp green curry paste
- 5.5 oz coconut milk
- 1 tbsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Bring medium pot of salted water to a boil for noodles. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add broccoli, kale, mini sweet peppers, and a pinch of salt and cook until crisp-tender, 6 to 8 minutes. Turn off heat and set aside. (4-serving meal: use 2 tbsp vegetable oil).
Add noodles to boiling water and cook until al dente, 6 to 7 minutes. Drain noodles and rinse under cold water to stop cooking process. In small bowl, stir together just half the lime juice, sweet chili sauce, peanuts, and a pinch of salt.
Move cooked vegetables to one side of skillet. On other side of the skillet, whisk together green curry paste, coconut milk, and remaining lime juice. Stir vegetables and curry together and cook over medium heat until curry thickens slightly, 1 to 2 minutes. Add noodles and cook until heated through, 2 to 3 minutes.
Divide green curry noodles with brassicas between bowls. Top with peanut-chile sambal. Enjoy!
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