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.
Nutrition (per serving)
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INGREDIENTS
- 1 tbsp sweet chili sauce (divided)
- 1 lime, juiced
- 1 peach, roughly chopped
- 1 avocado, halved, peeled and roughly chopped
- 1 cucumber, roughly chopped
- 0.25 oz mint, leaves picked
- 3.5 oz sweet potato glass noodles
- 1 red bell pepper, deseeded, trimmed and roughly chopped
- 2 tbsp green curry paste (divided)
- 2 tsp low-sodium tamari
- 1 tbsp hemp seeds
- 2 tbsp cashews
- 4 tsp vegetable oil*
- Pepper*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
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)
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.
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.)
Divide spicy curry noodles between shallow bowls. Top with mint and peach-avocado salad and sprinkle with hemp seeds and cashews. Tuck in!
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