Curry Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles coated in a fragrant coconut curry sauce with red curry paste, ginger, and garlic, studded with bell peppers and carrots. Creamy, aromatic, and ready in 25 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces rice noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic (minced)
- 1 medium onion (thinly sliced)
- 4 teaspoons fresh ginger (grated)
- 3 tablespoons red curry paste
- 1 1/2 teaspoons cornstarch
- 1 14-ounce can coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 red bell pepper (thinly sliced)
- 1 carrot (julienned)
- 1 1/2 tablespoons freshly squeezed lime juice
- 1/4 cup fresh cilantro (chopped)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 820mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 414mg
- Calcium
- 58mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 820MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.