HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
Join My Vittle Club!
As a part of the Healthy Little Vittles Club, you'll receive updates, recipes, and other fun stuff going on at Healthy Little Vittles right to your inbox!
And as a thank you for subscribing, I'm giving you a FREE 25-recipe eBook with a handy shopping list included. Kale yeah!
A delicious gluten-free, vegan Chinese meal made with vegetables and Mei Fun brown rice noodles in a creamy red curry sauce!
This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
I continue to come back to Asian cuisine, why?! Well for many reasons: it’s different, it’s delicious, it’s loaded with amazing ingredients that I might not otherwise use, it’s healthy, it’s easy, it lends itself to be readily adaptable to gluten-free and vegan cooking… and the list goes on.
So when I was deciding on what recipe to create I went back and forth with a few different ideas. Should I make a traditional curry? Should I attempt my hand at potstickers? (Totally at the top of my recipe idea list, stay tuned) I headed to my pantry to brainstorm- and lo and behold there was a box of Mei Fun noodles that I bought a little wbile back not having a plan in mind, but sounded, well, fun! So here we are, Red Curry Vegetable Mei Fun!
What exactly is Mei Fun? Mei fun is a well known form of thin noodles that have traditionally been made with just rice and water. It has now been developed in other parts of the world to include a wide range of ingredients, but I’m sticking with the traditional brown rice version here. In my world, less is often more.
Now since we’re having Fun, let’s take a peek at this party in a bowl! ☆ gluten-free Mei Fun noodles ☆ red curry paste ☆ Suncore Foods® Organic Red Turmeric Powder ☆ coconut milk ☆ peas ☆ napa cabbage ☆ carrots ☆ sweet potato ☆ shiitake mushrooms ☆ curry powder
Ok, hold up- red turmeric powder? Red turmeric comes from red turmeric roots which are grown in rare black soil. It’s packed with anti-inflammatory, antioxidant, and antibacterial properties and can improve appetite and liver function.* So not only is this a fantastically delicious recipe, it packs some pretty good health benefits too!
This dish comes together in about 30 minutes, and bonus! You can have this cold for lunch the next day as a noodle salad! So head on over to SUNCORE FOODS to get your Organic Red Turmeric Powder and let’s have some Fun! As always I love to see your re-creations of my recipes so be sure to tag me on Instagram or Facebook!
1/4 cup liquid aminos/tamari gluten-free soy sauce
1/2 large onion, diced medium
1 sweet potato, peeled, diced, roasted
1 tbsp olive oil
1 tbsp sesame oil
1 cup frozen peas
1/2 cup shredded carrots
4 oz shiitake mushrooms
1/2 small head napa cabbage, diced
Instructions
Preheat your oven to 475 degrees
Place your peeled and diced sweet potato on the baking sheet and drizzle with the tablespoon of olive oil, roast in the oven for about 20-25 minutes until they start to turn slightly brown
While those are roasting, boil a pot of water and cook the mei fun noodles according to package directions. Drain, rinse and set aside
Add your tablespoon of sesame oil to a large wok (or skillet) and saute the diced onion over medium heat until translucent, then add the mushrooms, peas, cabbage, and carrots and saute an additional 5-7 minutes, tossing frequenlty
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, red turmeric powder, and liqiud aminos and whisk until smooth and well combined. Let the sauce heat for a few minutes until it starts to slightly bubble
Add the noodles into the wok/skillet with the sauce and toss to combine
Add the rest of the vegetables, including the sweet potatos to the wok, toss and combine
Serve hot!
NOTE: Can be eaten cold for lunch the next day too!
Did you make this recipe?
Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. The information, recipes, or other content provided in this blog, or in any linked materials, are not intended to and should not be taken as medical advice, nor should it be a substitute for seeking the advice from a medical professional or replacement of treatment.
If you or any other person has a medical concern, please consult with your health care provider, and don’t disregard medical advice or delay seeking it because of something you have read on this blog or in any linked materials. Always discuss the use of supplements, herbal ingredients, and those of the like, with your health care provider before incorporating into your diet.
The opinions and views expressed on the Healthy Little Vittles blog have no relation to those of any academic, hospital, health practice or other institution, and are simply provided on a health coaching basis.
Hi there, all the time i used to check website posts here in the
early hours in the dawn, for the reason that
i love to find out more and more.