Vegan Sweet Potato Coconut Curry Noodles
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Vegan Sweet Potato Coconut Curry Noodles

Vegan Sweet Potato Coconut Curry Noodles

with Green Beans, Peanuts & Lime

Web Description: A bright, flavorful coconut curry sauce makes these veggie-packed noodle bowls sing! You’ll simmer hearty sweet potatoes and green beans in that silky savory-sweet sauce, then toss in a tangle of springy lo mein noodles. Toasted peanuts add savory crunch while fresh cilantro and lime juice tie it all together!

Tags:
Vegan
Calorie Smart
Allergens:
Peanuts
Wheat
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

½ ounce

Peanuts

(Contains Peanuts)

1 unit

Sweet Potatoes

6 ounce

Green Beans

1 unit

Lime

¼ ounce

Cilantro

4.5 ounce

Lo Mein Noodles

(Contains Wheat)

1 teaspoon

Garlic Powder

1 tablespoon

Curry Powder

1 unit

Coconut Milk

(Contains Tree Nuts)

1 ounce

Sweet Thai Chili Sauce

Not included in your delivery

Salt

1 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories600 kcal
Fat23 g
Saturated Fat15 g
Carbohydrate87 g
Sugar18 g
Dietary Fiber10 g
Protein14 g
Cholesterol0 mg
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Medium Bowl
Whisk

Instructions

Prep
1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Roughly chop peanuts. Dice sweet potato into 1⁄2-inch pieces. Trim green beans if necessary and cut into 11⁄2-inch pieces. Quarter lime. Roughly chop cilantro.

Cook Noodles
2

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain noodles and rinse under cold water for 30 seconds.

Toast Peanuts
3

• While noodles cook, heat a large dry pan over medium-high heat. Add peanuts and cook, stirring frequently, until golden brown and fragrant, 2-3 minutes. Transfer to a plate.

Cook Veggies & Sauce
4

• Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add sweet potato and a pinch of salt. Cook, stirring occasionally, until browned and slightly tender, 7 minutes. (Lower heat if sweet potato starts to brown too quickly.) • While sweet potato cooks, in a medium bowl, whisk together coconut milk, chili sauce, garlic powder, half the curry powder, and 1⁄2 cup water (all the curry powder and 1 cup water for 4 servings). • Stir green beans and sauce mixture into pan with sweet potato. Bring to a boil, then cover and reduce to a low simmer. Cook until veggies are tender, 6-8 minutes. (If sauce seems too thick, add a splash of water.) Remove from heat.

Finish Noodles
5

• Add drained noodles and juice from half the lime to pan with veggies and sauce; toss to coat. Season with salt.

Serve
6

• Divide coconut curry noodles between bowls and top with peanuts and cilantro. Squeeze remaining lime wedges over the top and serve.

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