Red Curry Vegetable Mei Fun

Curried Vegetable Mei Fun

I love making noodle dishes full of flavorful seasonings and loaded with vegetables. This Curried Vegetable Mei Fun Recipe from Singapore contains all that and more for you to enjoy!

5 from 1 vote
Red Curry Vegetable Mei Fun
Print Recipe

Curried Vegetable Mei Fun

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 544kcal
Author: Gina Fontana

Ingredients

  • 1 large sweet potato - peeled and diced
  • 1 tablespoon olive oil
  • 8 ounces Mei Fun noodles (rice vermicelli noodles)
  • 1 tablespoon sesame oil
  • ½ large onion - diced medium
  • 4 ounces shiitake mushrooms
  • 1 cup frozen peas
  • ½ small head napa cabbage - diced
  • ½ cup shredded carrots
  • 1 cup unsweetened coconut milk
  • 2 tablespoons red curry paste
  • ¼ teaspoon turmeric powder*
  • teaspoons curry powder
  • Pinch kosher or fine sea salt
  • ¼ cup gluten-free tamari, soy sauce, or liquid aminos

Instructions

  • Preheat the oven to 475°F. Place the diced sweet potatoes on the baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for about 20-25 minutes, until they start to turn slightly brown.
  • While those are roasting, cook the Mei Fun noodles according to package directions. Drain, rinse and set aside.
  • Add 1 tablespoon sesame oil to a large wok (or skillet) and sauté the diced onion over medium heat until translucent, then add the mushrooms, peas, cabbage, and carrots and sauté an additional 5-7 minutes, tossing frequently. Once the veggies are soft (but not mushy) set them aside in a bowl and return the wok/skillet to the same burner. Add the coconut milk, red curry paste, turmeric powder, curry powder, salt, and tamari and whisk until smooth and well combined. Let the sauce heat for a few minutes until it starts to slightly bubble.
  • Add the noodles to the wok/skillet with the sauce and toss to combine. Add the vegetables and sweet potatoes to the wok and toss to combine. Serve hot.

Notes

* I used Suncore Foods’ Red Turmeric Powder in this recipe for an added pop of color!

Nutrition

Nutrition Facts
Curried Vegetable Mei Fun
Amount Per Serving
Calories 544 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Sodium 980mg41%
Potassium 921mg26%
Carbohydrates 77g26%
Fiber 9g36%
Sugar 11g12%
Protein 10g20%
Vitamin A 12505IU250%
Vitamin C 51mg62%
Calcium 158mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Curry Gina Fontana Noodles Optionally Soy Free Vegetables
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