Curried Noodles

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

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 18%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 2g
  • Protein: 3.1g
  • Carbohydrate: 33.8g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 274mg
  • Calcium: 29mg

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

  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.
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