Photo: Tina Dawson
Slurp-tastic Herb Noodles Recipe
10 ingredients
Serves 2 to 4.
openrecipes
A big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth - inspired by a beautiful box of noodles I picked up in Mill Valley, Ca.
Estimated Nutrition (whole recipe, rough)
639
Calories
21g
Protein
33g
Fat
68g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pasta | 1 cup cooked (140g) | 220 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 4 ounces thin, dried spinach pasta (thin)
- 1 cup coconut milk (light is fine)
- scant 1 tablespoon green or yellow curry paste
- 1 1/2 cups lightly flavored vegetable broth
- ~1/4 teaspoon salt (more or less depending on the saltiness of your broth)
- 6 ounces tofu, cut into small cubes or pieces
- 1/4 cup chives, minced
- 1/3 cup cilantro, chopped
- 1/4 cup basil, chopped just before using
- pinch of crushed red chile peppers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes