Shrimp & Sweet Potato Coconut 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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
10 ounce
Shrimp
(Contains Shellfish)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Roughly chop peanuts. Dice sweet potato into ½-inch pieces. Trim green beans if necessary and cut into 1½-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 are cooking, heat a large, dry pan over medium-high heat. Add peanuts and cook, stirring frequently, until golden brown and fragrant, 2-3 minutes. • Turn off heat; 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 is cooking, in a medium bowl, whisk together coconut milk, chili sauce, garlic powder, half the curry powder, and ½ 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 reduce to a low simmer. Cook, covered, 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.
Shrimp are fully cooked when internal temperature reaches 145°.
