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Mango Peanut Curry with Glass Noodles & Plum Salad
2 or 4 Serving Dinner

Mango Peanut Curry

with Glass Noodles & Plum Salad

Tags: Gluten-Free High-Protein Chef's Choice Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
40 min
CALORIES
690
FAT
19g
CARBOHYDRATES
97g
PROTEIN
29g

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INGREDIENTS

  1. 1 plum, halved and thinly sliced (pit removed)
  2. 1 lime, zested and juiced
  3. 4 mini sweet peppers, trimmed and thinly sliced
  4. ¼ cup peanuts, roughly chopped
  5. 3.5 oz sweet potato glass noodles
  6. 8 oz tempeh, crumbled
  7. 1 tbsp curry powder
  8. 3 oz Thai Peanut sauce
  9. ¼ cup mango chutney
  10. ½ oz fresh cilantro, leaves and tender stems roughly chopped
  11. Salt and pepper*
  12. 1 tbsp vegetable oil*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: peanut, sesame, soy, tree nut (coconut)
Tools: Large nonstick skillet, Medium saucepan
SERVINGS
PREP & COOK TIME
40 min
CALORIES
690
FAT
19g
CARBOHYDRATES
97g
PROTEIN
29g

Get Recipes Delivered

INSTRUCTIONS

1
Make the plum salad

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.

2
Cook the noodles

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.

3
Make the curried tempeh

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.

4
Serve

Divide the mango peanut curry with glass noodles between bowls and top with plum salad. Sprinkle with cilantro. Dig in!

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