Photo: Tina Dawson
Curried pot noodles
10 ingredients
Serves 2
openrecipes
Bump up the vegetable content and use half-fat coconut milk in this Asian-influenced speedy supper
Estimated Nutrition (whole recipe, rough)
700
Calories
15g
Protein
48g
Fat
59g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- a small chunk ginger , shredded
- 2 tsp groundnut oil
- 1 tbsp medium curry powder
- 165ml tin half-fat coconut milk
- 150ml vegetable stock
- 50g baby corn , halved lengthways
- 50g sugar snap peas , halved lengthways
- 1 small red pepper , sliced
- 100g fresh egg noodles
- 1 bunch spring onions , shredded
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes