Curried Vegetarian Noodles (made with chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 tbsp minced garlic1 tbsp minced fresh ginger1.5 tbsp curry powder1/4 cup chicken broth (or vegetarian if you prefer)3 tbsp soy sauce1/2 tsp sugar1 tsp salt1/4 tsp ground black pepper1.5 tbsp oil (i'm going to use olive oil)2.5 cups red onion, sliced2 cups red bell pepper, sliced4 cups thinly sliced napa cabbage 1/2 lb drained rice stick noodles softened in hot water
1. To make the curry seasonings, mix together the garlic, ginger and curry powder. Set aside.
2. To make the basic Chinese sauce, mix together the broth, soy sauce, sugar, salt and pepper. Set aside.
3. Heat a wok or heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds.
4. Add the curry seasonings and stir-fry until fragrant, about 10 seconds.
5. Add the red onions and stir-fry for about 1 minute, until barely tender.
6. Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2 to 3 minutes, until all are crisp-tender.
7. Add the basic Chinese sauce and the noodles and carefully toss to mix.
8. Cook, stirring, for 30 seconds.
9. Transfer to a serving dish and serve hot or at room temperature.
Recipe says it serves 10, but I'm splitting it into 4 servings at 333 calories each.
Number of Servings: 4
Recipe submitted by SparkPeople user IMASWEETIE27.
2. To make the basic Chinese sauce, mix together the broth, soy sauce, sugar, salt and pepper. Set aside.
3. Heat a wok or heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds.
4. Add the curry seasonings and stir-fry until fragrant, about 10 seconds.
5. Add the red onions and stir-fry for about 1 minute, until barely tender.
6. Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2 to 3 minutes, until all are crisp-tender.
7. Add the basic Chinese sauce and the noodles and carefully toss to mix.
8. Cook, stirring, for 30 seconds.
9. Transfer to a serving dish and serve hot or at room temperature.
Recipe says it serves 10, but I'm splitting it into 4 servings at 333 calories each.
Number of Servings: 4
Recipe submitted by SparkPeople user IMASWEETIE27.
Nutritional Info Amount Per Serving
- Calories: 332.5
- Total Fat: 7.6 g
- Cholesterol: 0.2 mg
- Sodium: 1,384.1 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 4.0 g
- Protein: 37.0 g
Member Reviews
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LAFFWITHLINDA
Wonderful! Easy, yummy, and healthy. I made this in bush Alaska so had to use pre-made curry powder, but it worked well. My guests were impressed. I was just sorry there were no left overs for lunch tomorrow. - 12/14/11
Reply from IMASWEETIE27 (12/15/11)
Glad you liked it! Truthfully I don't even remember this one myself! It's been so long since I've been on SparkPeople as I was over on the Babyfit site before and after having my baby back in March. Anyway, glad you enjoyed your meal so much! :)