Curried Whole Wheat Egg Noodles & Veg

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 240.1
  • Total Fat: 3.2 g
  • Cholesterol: 3.6 mg
  • Sodium: 351.5 mg
  • Total Carbs: 44.8 g
  • Dietary Fiber: 7.0 g
  • Protein: 9.5 g

View full nutritional breakdown of Curried Whole Wheat Egg Noodles & Veg calories by ingredient
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one of my regular and favourite recipes one of my regular and favourite recipes
Number of Servings: 8


    - 340g whole wheat egg white noodles
    - 3 cups sliced mushrooms
    - 1 medium onion, chopped
    - 3 cloves garlic, chopped
    - 2 green peppers, chopped
    - 3 cups celery, chopped
    - 4 small zucchinis, chopped
    - 2 cans low-fat mushroom soup
    - chicken stock (as needed)
    - 2 tbsps curry powder or to taste


1. Cook egg noodles according to package instructions.

2. While the noodles are cooking, add a small amount of chicken stock to a large frying pan and stir fry the veggies in this order - onion and garlic, celery, green peppers, zucchini and mushrooms. Add more chicken stock as needed to prevent sticking.

3. After the noodles are cooked, add the two cans of low-fat mushroom soup plus the curry powder to the cooked noodles and mix well.

4. When the veggies are cooked, add them to the noodle mixture and mix well.

Serves 8 (1 to 2 cups per serving)

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