Curried Noodles

recipe
Serve a simple tofu or chicken stir-fry on a bed of these flavorful noodles.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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

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.

David Bonom,

Cooking Light

August 2004
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