Curry Noodles
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 403.9
- Total Fat: 22.4 g
- Cholesterol: 0.0 mg
- Sodium: 987.8 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 8.3 g
- Protein: 10.0 g
View full nutritional breakdown of Curry Noodles calories by ingredient
Introduction
This dish is a gorgeous yellow color with a deep satisfying curry flavor. The thick broth pairs well against the firm texture of the noodles. While it is high in saturated fat from the coconut oil and coconut milk, recent research suggests fat from coconuts is not the same as other types of unhealthy saturated fats, and may in fact be quite good for your health. At any rate, it's low in calories, and high in fiber, so a healthy treat nonetheless. And well worth it! This dish is a gorgeous yellow color with a deep satisfying curry flavor. The thick broth pairs well against the firm texture of the noodles. While it is high in saturated fat from the coconut oil and coconut milk, recent research suggests fat from coconuts is not the same as other types of unhealthy saturated fats, and may in fact be quite good for your health. At any rate, it's low in calories, and high in fiber, so a healthy treat nonetheless. And well worth it!Number of Servings: 5
Ingredients
-
8 oz. whole wheat udon noodles
2 tbsp coconut oil (or other mild oil if you have none on hand)
3 cloves garlic, minced
1 medium onion, chopped
1.5 tsp red curry powder
1 cup kale, chopped (can also use broccoli here)
1 can white beans (garbanzo beans would also be good)
14 oz. can coconut milk
2 cups vegetable broth
2 tsp ground turmeric
2 tbsp soy sauce
1 tbsp cane sugar
juice of 1 lime
2 tbsp thinly sliced shallots
1/8 cup chopped pistachio nuts
Directions
Cook udon noodles according to package directions. Strain and rinse in cool water. Set aside.
Heat the coconut oil in large saucepan over medium heat. Stir in the garlic, onion and curry paste, stirring until the curry paste is well incorporated, 1-2 minutes. Add the kale and gently stir until coated. Stir in the coconut milk, broth, turmeric, soy sauce, beans and sugar. Bring to a slow simmer and keep it there for about 5 minutes. Remove from the heat, add the lime juice and noodles, and stir.
To serve, fill a bowl with the curry noodles and top with a pinch of shallots and pistachio nuts.
Makes 5 1-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user VEGEATS.
Heat the coconut oil in large saucepan over medium heat. Stir in the garlic, onion and curry paste, stirring until the curry paste is well incorporated, 1-2 minutes. Add the kale and gently stir until coated. Stir in the coconut milk, broth, turmeric, soy sauce, beans and sugar. Bring to a slow simmer and keep it there for about 5 minutes. Remove from the heat, add the lime juice and noodles, and stir.
To serve, fill a bowl with the curry noodles and top with a pinch of shallots and pistachio nuts.
Makes 5 1-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user VEGEATS.