Directions:

1. Red Curry Chicken: Roast sweet potatoes in a preheated 400˚F oven for 10 minutes until lightly brown and soft. Place oil in a large pot over medium high heat. Add onions, garlic and shallots. Cook for 3 to 5 minutes. Add red curry paste and cook for additional 6 to 8 minutes. Add raw, diced chicken. Cook for an additional 10 minutes. Add coconut milk, fish sauce and sugar. Bring to a boil for 5 minutes. Add water and bring back to a boil. Reduce heat to simmer for 30 minutes or until chicken is tender. Add green beans and roasted sweet potatoes. Simmer for an additional 10 minutes.
2. Sōmen Noodles: Add sōmen noodles to boiling water. Stir while returning to a brisk boil. Reduce heat and simmer for 5 to 6 minutes or until just tender. Drain well. Combine noodles and oil. Toss to evenly coat.
3. Bowl Build: Place red curry mix into pot over medium heat and bring to a simmer. Add cooked Sōmen Noodles, Napa cabbage, carrots and mint. Place mixture in a bowl. Garnish with basil leaves.