Curried Vegetarian Noodles (made with chicken)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Curried Vegetarian Noodles (made with chicken) calories by ingredient
Introduction
This is actually supposed to be a vegetarian dish, but I've added chicken to it to bulk it up a bit. It's from the ivillage website. This is actually supposed to be a vegetarian dish, but I've added chicken to it to bulk it up a bit. It's from the ivillage website.Number of Servings: 4
Ingredients
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1.5 tbsp minced garlic
1 tbsp minced fresh ginger
1.5 tbsp curry powder
1/4 cup chicken broth (or vegetarian if you prefer)
3 tbsp soy sauce
1/2 tsp sugar
1 tsp salt
1/4 tsp ground black pepper
1.5 tbsp oil (i'm going to use olive oil)
2.5 cups red onion, sliced
2 cups red bell pepper, sliced
4 cups thinly sliced napa cabbage
1/2 lb drained rice stick noodles softened in hot water
Directions
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.
Member Ratings For This Recipe
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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! :)