Curry Veggie Noodles

Curry Veggie Noodles is a popular dish in Southeast Asian cuisine, known for its vibrant flavors and versatility.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Curry Veggie Noodles

Cooking Method: Boiling, Stir-frying Cuisine: Asian, Indian Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Rice noodles
• 300 gram Mixed vegetables (carrots, bell peppers, broccoli, etc.)
• 1 cup Coconut milk
• 2 teaspoon Curry powder
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 tablespoon Soy sauce
• 1 tablespoon Lime juice
• 1 teaspoon Salt
• 2 tablespoon Vegetable oil
• 15 gram Fresh cilantro

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a pan over medium heat. Add garlic and ginger, and sauté for a minute.
3. Add mixed vegetables and stir-fry for 3-4 minutes until they are slightly tender.
4. In a small bowl, mix curry powder with a little water to form a paste.
5. Add the curry paste to the pan and cook for 1 minute.
6. Pour in coconut milk, soy sauce, lime juice, and salt. Stir well.
7. Add cooked rice noodles to the pan and toss to coat them with the curry sauce.
8. Cook for another 2-3 minutes until everything is heated through.
9. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 6g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.