Red Curry Vegetable Mei Fun

A delicious gluten-free, vegan Chinese meal made with vegetables and Mei Fun brown rice noodles in a creamy red curry sauce!

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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.

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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!

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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.

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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

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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!

noodle bowls

If you like this recipe, check out my CREAMY GREEN CURRY NOODLE BOWLS
*information take from the Suncore Foods website

Red Curry Vegetable Mei Fun

Course: Main Course
Cuisine: American, Asian, Chinese
Servings: 4 people


  • 8 oz Mei Fun (Mai Fun) noodles
  • 1 cup unsweetened coconut milk
  • 2 tbsp red curry paste
  • 1/4 tsp red turmeric powder (Suncore Foods)
  • 1/2 tbsp curry powder
  • pinch salt
  • 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


  1. Preheat your oven to 475 degrees

  2. 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

  3. While those are roasting, boil a pot of water and cook the mei fun noodles according to package directions. Drain, rinse and set aside

  4. 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

  5. Once the veggies are soft (but not mushy) set them aside in a bowl and return the wok/skillet to the same burner

  6. 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

  7. Add the noodles into the wok/skillet with the sauce and toss to combine

  8. Add the rest of the vegetables, including the sweet potatos to the wok, toss and combine

  9. Serve hot!

    NOTE: Can be eaten cold for lunch the next day too!

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