Main Course · Serves 2
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!
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.
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.
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.
Rinse shrimp* under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a separate large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes.
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.
Add drained noodles and juice from half the lime to pan with veggies and sauce; toss to coat. Season with salt.
Add shrimp or chicken to pan along with drained noodles and lime juice.
Divide coconut curry noodles between bowls and top with peanuts and cilantro. Squeeze remaining lime wedges over the top and serve.
Chicken is fully cooked when internal temperature reaches 165°.
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