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    You are in: Home / Recipes / Big Curry Noodle Pot Recipe
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    Big Curry Noodle Pot

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Reddyrat's Note:

    Super Natural Cooking by Heidi Swanson

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
    2. 2
      Heat oil in large saucepan over medium-high heat, then stir in garlic, onion, and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. Cook until nice and fragrant - just a minute or two.
    3. 3
      Add the tofu and gently stir until coated with the curry paste.
    4. 4
      Stir in the coconut milk, stock, turmeric, shoyu and sugar. Bring to a simmer and simmer gently for 5 minutes.
    5. 5
      Remove from the heat, stir in the lime juice, and add the noodles, jostling them a bit if they're sticking.
    6. 6
      To serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry.
    7. 7
      Top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Big Curry Noodle Pot

    Serving Size: 1 (188 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 502.8
     
    Calories from Fat 367
    73%
    Total Fat 40.8 g
    62%
    Saturated Fat 19.7 g
    98%
    Cholesterol 0.0 mg
    0%
    Sodium 521.2 mg
    21%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 5.9 g
    23%
    Sugars 12.5 g
    50%
    Protein 17.3 g
    34%

    The following items or measurements are not included:

    whole wheat egg noodles

    red curry paste

    vegetable stock

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