Spicy Curry Noodles

Bring a medium saucepan of salted water to a boil for the glass noodles. Add just half the sweet chile sauce, lime juice, 1 tsp vegetable oil and pinch of salt to a medium bowl and whisk to combine. Add peach, avocado, cucumber, and mint to the lime dressing and stir to combine. (4-serving meal: use 2 tsp vegetable oil)

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. TIP: We’ll use this pan again in the next step.

Heat 1 tbsp vegetable oil in the medium saucepan over medium-high heat. Add red pepper and cook until soft, 2 to 3 minutes. Reduce heat to low, add green curry paste, tamari, remaining sweet chile sauce, and a pinch of salt and pepper to the pan, and stir to combine. Add noodles and stir until they are coated, 2 to 3 minutes. Remove from heat. (4-serving meal: use 2 tbsp vegetable oil)

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