Noodles With Curry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains, Dairy | Super1 | 4 | Servings | |
INGREDIENTS
| 500 | g | Fresh egg noodles |
| 2 | T | Vegetable oil |
| 2 | Onions, diced | |
| 2 | Cloves garlic, crushed | |
| 2 | t | Finely chopped fresh |
| coriander root | ||
| optional | ||
| 2 | Fresh red chillies, seeded | |
| and finely | ||
| Chopped | ||
| 2 | t | Curry powder |
| 1/2 | t | Ground cinnamon |
| 1/4 | t | Ground cardamom |
| 1 1/2 | c | Coconut milk |
| 2 | T | Coarsely chopped fresh |
| coriander |
INSTRUCTIONS
Cook noodles in boiling water in a large saucepan, following packet directions. Drain, rinse under hot water and place in a large serving bowl. Heat oil in a saucepan over a medium heat. Add onions and cook, stirring, for 5 minutes or until onions are tender. Add ' garlic, coriander, chillies, curry powder, cinnamon and cardamom. Cook, stirring, for I minute or until fragrant. Stir in coconut milk. Bring to the boil. Reduce heat. Simmer, uncovered, for 5 minutes. Remove pan from heat, pour sauce over hot noodles and toss to combine. Sprinkle with fresh coriander and serve immediately. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 453
Calories From Fat: 237
Total Fat: 28g
Cholesterol: 36.3mg
Sodium: 29.1mg
Potassium: 435.5mg
Carbohydrates: 45.8g
Fiber: 4.4g
Sugar: 3.1g
Protein: 8.9g