Mango Peanut Curry
with Glass Noodles & Plum Salad
INGREDIENTS
- 1 plum, halved and thinly sliced (pit removed)
- 1 lime, zested and juiced
- 4 mini sweet peppers, trimmed and thinly sliced
- ¼ cup peanuts, roughly chopped
- 3.5 oz sweet potato glass noodles
- 8 oz tempeh, crumbled
- 1 tbsp curry powder
- 3 oz Thai Peanut sauce
- ¼ cup mango chutney
- ½ oz fresh cilantro, leaves and tender stems roughly chopped
- Salt and pepper*
- 1 tbsp vegetable oil*
- *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.
INSTRUCTIONS
Bring a medium saucepan of salted water to a boil for the glass noodles. Add plum, lime zest, lime juice, mini sweet peppers, peanuts, and a pinch of salt and pepper to a medium bowl and toss to combine. Set aside.
Add glass noodles to the boiling water and cook until noodles are tender, 5 to 6 minutes. Drain and rinse noodles with cool water to stop the cooking process.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tempeh and cook, stirring occasionally, until browned and crispy, 7 to 10 minutes. Add just half the curry powder and a pinch of salt, stir to combine, and cook until fragrant, 30 seconds to 1 minute. Reduce heat to low and add Thai Peanut sauce, mango chutney, and cooked noodles. Stir to combine. (4-serving meal: use 2 tbsp vegetable oil) TIP: Keep remaining curry powder for your own use.
Divide the mango peanut curry with glass noodles between bowls and top with plum salad. Sprinkle with cilantro. Dig in!
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