Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Grape | 1/2 cup (76g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces noodles
- ¾ cup plain yogurt
- ½ teaspoon cornstarch
- 1½ teaspoons crushed fennel seeds
- 2 tablespoons tomato paste
- 3 tablespoons raisins soaked in 2 tablespoons hot water
Directions
Combine fennel seeds, tomato paste and raisins in heavy skillet and roast over medium flame.
Cook noodles according to package directions then drain and pour into a heated casserole dish.
Combine yogurt, cornstarch and fennel mix then combine with noodles.
Toss and serve.
Category:Cathy's Recipes
Category:Noodle Recipes
Category:Yogurt Recipes
Category:Fennel seed Recipes
Category:Raisin Recipes