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    You are in: Home / Recipes / Coconut-Ginger Curry Noodle Bowl Sauce Recipe
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    Coconut-Ginger Curry Noodle Bowl Sauce

    Coconut-Ginger Curry Noodle Bowl Sauce. Photo by Mama Cee Jay

    1/1 Photo of Coconut-Ginger Curry Noodle Bowl Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    FLKeysJen's Note:

    This sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed broccoli, carrots and mushrooms and udon noodles. From The Grit Cookbook.

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    Serves: 4


    1 cup s ...

    Units: US | Metric


    1. 1
      In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
    2. 2
      Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
    3. 3
      Remove from heat and serve over the vegetables, noodles and protein of your choice.

    Ratings & Reviews:

    • on March 29, 2010


    • on August 08, 2008


      Delicious and versatile sauce! It would go great with a variety of meats and vegetables. I prepared simply as a vegetarian lunch with edamame and chinese wheat noodles. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut-Ginger Curry Noodle Bowl Sauce

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 619.6
    Calories from Fat 510
    Total Fat 56.7 g
    Saturated Fat 42.6 g
    Cholesterol 0.0 mg
    Sodium 1539.6 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 1.0 g
    Sugars 14.1 g
    Protein 6.7 g

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