Skip to main content
Spicy Curry Noodles with Mint & Peach-Avocado Salad
2 or 4 Serving Dinner

Spicy Curry Noodles

with Mint & Peach-Avocado Salad

Glass noodles, made from the starch in sweet potatoes, are often called cellophane noodles because of their transparent appearance. They have a smooth, bouncy texture and relatively neutral flavor, allowing this sweet and spicy green curry sauce to steal the show. A refreshing salad of mint leaves, juicy peaches, and creamy avocado offer a cooling element to tame the heat. A sprinkling of cashews and hemp seeds (AKA hemp hearts) adds a touch of nutty crunch, healthy fats, and a boost of magnesium to this high-fiber dinner.

Tags: Gluten-Free Less Prep Low Sodium High Fiber
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
490
FAT
17g
CARBOHYDRATES
83g
PROTEIN
7g

Get Recipes Delivered

INGREDIENTS

  1. 1 tbsp sweet chili sauce (divided)
  2. 1 lime, juiced
  3. 1 peach, roughly chopped
  4. 1 avocado, halved, peeled and roughly chopped
  5. 1 cucumber, roughly chopped
  6. 0.25 oz mint, leaves picked
  7. 3.5 oz sweet potato glass noodles
  8. 1 red bell pepper, deseeded, trimmed and roughly chopped
  9. 2 tbsp green curry paste (divided)
  10. 2 tsp low-sodium tamari
  11. 1 tbsp hemp seeds
  12. 2 tbsp cashews
  13. 4 tsp vegetable oil*
  14. Pepper*
  15. Salt*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
  19. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, tree nuts (cashew)
Tools: Medium saucepan
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
490
FAT
17g
CARBOHYDRATES
83g
PROTEIN
7g

Get Recipes Delivered

INSTRUCTIONS

1
Make the peach-avocado salad

Bring medium saucepan of salted water to a boil for noodles. Whisk together just half the sweet chili sauce, lime juice, 1 tsp vegetable oil, and a pinch of salt in medium bowl. Add peach, avocado, cucumber, and mint and stir to combine. (4-servings: use 2 tsp vegetable oil)

2
Cook the noodles

Add noodles to boiling water and cook until noodles are tender, 5 to 6 minutes. Drain and rinse noodles with cool water to stop cooking process. Reserve saucepan for next step.

3
Make the curry

In same saucepan, heat 1 tbsp vegetable oil over medium-high heat. Add red pepper and cook until soft, 2 to 3 minutes. Reduce heat to low, add just half the curry paste, tamari, remaining sweet chili sauce, and a pinch of salt and pepper to pan, and stir to combine. Add noodles and stir to coat, 2 to 3 minutes. Remove from heat. (4-servings: use 2 tbsp vegetable oil) (TIP: Add more curry paste if you prefer more spice.)

4
Serve

Divide spicy curry noodles between shallow bowls. Top with mint and peach-avocado salad and sprinkle with hemp seeds and cashews. Tuck in!

SIMILAR RECIPES

signed-out