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Curried Noodles

Yield 4 servings (serving size: 3/4 cup)
Serve a simple tofu or chicken stir-fry on a bed of these flavorful noodles.

Ingredients

  • 4 ounces uncooked wide rice stick noodles (banh pho)
  • 1/2 cup water
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 3/4 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 cup chopped green onions
  • 1 cup (1/4-inch-thick) slices red bell pepper, each cut in half
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 3 garlic cloves, minced

Nutrition Information

  • calories 183
  • caloriesfromfat 18 %
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 0.8 g
  • polyfat 2 g
  • protein 3.1 g
  • carbohydrate 33.8 g
  • fiber 2.7 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 274 mg
  • calcium 29 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat. Drain.

  2. Combine 1/2 cup water, soy sauce, honey, and cornstarch in a small bowl, stirring with a whisk.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add onions and remaining ingredients; sauté 3 minutes. Add noodles and water mixture; cook 1 1/2 minutes or until thoroughly heated and sauce is slightly thick.