Curried vegetable noodles

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Curried vegetable noodles.jpg

Difficulty: 1/5

Preparation and cooking time: 35 minutes

Servings: 4

Cost per serving: $1.75 (total cost: $7.00)

Cost per 2000 kcal: $24.30

[Collapse]Nutrition facts per serving
CALORIES PER SERVING (kcal): 144         (calories in whole recipe: 576)
Proteins 13% 7.3g Protein: lysine 12% 0.4g
Protein: methionine 10% 0.1g
Protein: isoleucine 15% 0.3g
Carbohydrates 21% 28.4g Fibers 27% 10.5g
Net carbs n/a 17.9g
Sugars n/a 11.7g
Fats 3% 2.5g Omega-3 25% 0.4g
Omega-6 2% 0.4g
Saturated fats n/a 0.4g
Vitamin B1 13% 0.2mg Vitamin B2 18% 0.2mg
Vitamin B3 9% 1.5mg Vitamin B5 8% 0.4mg
Vitamin B6 27% 0.4mg Folate 35% 141.7μg
Vitamin A 117% 1054.9μg Vitamin C 66% 60.0mg
Vitamin E 37% 5.7mg Vitamin K 442% 531.2μg
Vitamin B12 / / Vitamin D / /
Calcium 21% 213.5mg Copper 38% 0.3mg
Iron 48% 3.9mg Magnesium 28% 115.1mg
Manganese 64% 1.5mg Phosphorus 18% 129.0mg
Potassium 14% 691.9mg Selenium 17% 9.7μg
Zinc 11% 1.3mg Sodium to taste

Ingredients:

FOR THE SAUCE

  • 1 1/2 cups water
  • 4 tbsp curry powder
  • 4 tbsp date sugar OR cane sugar
  • 2 tbsp miso paste OR soy sauce
  • 2 tsp garlic powder OR 2 garlic cloves crushed
  • 1 tsp black pepper
  • 1 tsp cayenne powder (optional)
  • Salt to taste
  • 2 tsp corn starch

FOR THE NOODLES

  • 1 medium-sized onion sliced
  • 4 carrots julienne
  • 1 bell pepper julienne
  • 2 cups leafy green of choice (spinach, shards, bok choy, watercress, etc.)
  • 1 1/2 cups shredded red cabbage OR radicchio
  • 500g noodles of choice

Instructions:

  • Cook the noodles according to the package instructions. Set aside.
  • In a small pot, put all of the ingredients for the sauce except the corn starch, and bring to a simmer. Adjust the taste accordingly with salt. Once satisfied with the saltiness of the sauce, mix the corn starch with a little bit of water in a small bowl until there are no lumps. Whisk in the slurry into your sauce and simmer for 5 minutes. Set aside.
  • In the meantime, put the onions and the carrots in a pot with a little bit of water to steam for 5 minutes, covered. Add the the bell peppers, leafy greens, and red cabbage. Cover and steam for another 5 minutes. Set aside.
  • In a large bowl, mix together the noodles and vegetables with about half of the sauce until evenly distributed. Add the remainder of the sauce and toss one more time until every vegetable and noodle is coated in sauce.

Serving:

Serve the noodles in a bowl. Top with sesame seeds for added smokiness, or sprinkle green onions for an added kick.