Curry Noodle Bowl
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 299.3
- Total Fat: 8.7 g
- Cholesterol: 2.5 mg
- Sodium: 1,711.6 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 3.0 g
- Protein: 4.5 g
View full nutritional breakdown of Curry Noodle Bowl calories by ingredient
Submitted by: SPITFIRE12
Introduction
This is a healthier twist on the Coconut Curry Noodle Bowl receipe I found. This has no coconut in it because of the high fat/sat fat content. This is a healthier twist on the Coconut Curry Noodle Bowl receipe I found. This has no coconut in it because of the high fat/sat fat content.Number of Servings: 4
Ingredients
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Ingredients:
2 tablespoons olive oil
2 garlic cloves, minced
1 small jalapeno, seeded and finely minced
1 tablespoons curry powder or 1 tablespoon red or green Thai curry paste
2 cups vegetable or chicken broth
1 cup Silk Unsweetened
2 teaspoons freshly grated ginger
1/2 pound rice vermicelli noodles
2 small tomatoes or grape tomatoes, cored and cut into 1-inch chunks
3 tablespoons fresh lemon juice
2 teaspoons salt
chopped fresh coriander and Asian chili oil to taste, if desired
**Extra firm tofu can be added for extra protein**
**Chicken can be added if desired** Both will change the nutrition information.
Directions
Makes 4 servings:
Directions:
In a heavy saucepan heat the olive oil over moderately low heat and cook garlic and jalapeno, stirring, for 2-3 minutes until fragrant. Add the curry powder and cook, stirring constantly, for 30 seconds. Stir in the broth, Silk and ginger and bring mixture to a boil. Lower heat and simmer for 10 minutes.
While the soup is simmering, place noodles in a large bowl, cover with warm water and let sit for 5 minutes. Meanwhile, bring a large pot of salted water to a boil. Add noodles and cook for 5 minutes. Pour noodles into a colander, rinse under cold water, and drain well.
Once soup has simmered, tomatoes and lemon juice. Cook over moderate heat, stirring, until soup is hot. Divide the noodles among four bowls and ladle the soup over noodles. Sprinkle each serving with chopped coriander and drizzle with chili oil, if desired.
**1 block extra firm tofu, cut into 1/2-inch cubes can be added for more protein** **you can also add chicken** This will change the nutrition information.
Number of Servings: 4
Recipe submitted by SparkPeople user SPITFIRE12.
Directions:
In a heavy saucepan heat the olive oil over moderately low heat and cook garlic and jalapeno, stirring, for 2-3 minutes until fragrant. Add the curry powder and cook, stirring constantly, for 30 seconds. Stir in the broth, Silk and ginger and bring mixture to a boil. Lower heat and simmer for 10 minutes.
While the soup is simmering, place noodles in a large bowl, cover with warm water and let sit for 5 minutes. Meanwhile, bring a large pot of salted water to a boil. Add noodles and cook for 5 minutes. Pour noodles into a colander, rinse under cold water, and drain well.
Once soup has simmered, tomatoes and lemon juice. Cook over moderate heat, stirring, until soup is hot. Divide the noodles among four bowls and ladle the soup over noodles. Sprinkle each serving with chopped coriander and drizzle with chili oil, if desired.
**1 block extra firm tofu, cut into 1/2-inch cubes can be added for more protein** **you can also add chicken** This will change the nutrition information.
Number of Servings: 4
Recipe submitted by SparkPeople user SPITFIRE12.
