Recipe serves approximately 4-16 oz portions

Ingredients:

• 8 oz dried rice noodles
• 1 cup sweet potatoes, diced
• 1 cup kale, chopped
• 2 tablespoons olive oil
• 1/2 tablespoon garlic, minced
• 1/2 tablespoon ginger, minced
• 2-4 tablespoons red curry paste (adjust to taste)
• 1/2 cup coconut milk
• 2 tablespoons water
• 1/2 tablespoon lemon juice
• 2 tablespoons cilantro, chopped (optional)

Instructions

For the Noodle and Vegetable Mix:

• Cook the dried rice noodles according to package instructions. Drain and set aside.
• In the last 30 seconds of cooking the noodles, add the kale to blanch.
• Sauté the sweet potato in a pan until tender.

For the Red Curry Sauce:

• Heat olive oil in a saucepan over medium heat.
• Add minced garlic, minced ginger, and red curry paste. Cook for 2-3 minutes, stirring to prevent burning.
• Pour in the coconut milk and cook for 5-8 minutes, stirring.
• Add water, lemon juice, and cilantro. Stir well.
• Bring the mixture to a boil and simmer for an additional 10 minutes, occasionally stirring.

Assembling:

• Combine the cooked noodles, blanched kale, and sautéed sweet potatoes.
• Pour the Red Curry Sauce over the noodles and vegetables. Adjust spiciness to your liking.
• Serve hot and enjoy your Red Curry Noodle Bowl!