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    You are in: Home / Recipes / Curried Rice Noodles Recipe
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    Curried Rice Noodles

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 01, 2006

      This was a tasty recipe and I also used half the ingredients. The flavors of the spices and rub with the vegetables and noodles is very good. A quick and easy dish to make! The rice noodles themselves,we were a little disappointed in. Next time I will use linquine. The texture of the noodles is what I think we were not real happy with. Instead of dry sherry I used fat free vegetable broth, lite soy sauce and splenda for the sugar. I omitted the vegetable oil and lightly sprayed the pan with cooking spray, also omitted the salt.

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    • on January 12, 2006

      this is very good, quick and easy. i also haved the recipe for 2 of us and added some roasted pork from a previous meal, and some shiitake mushrooms. this does need to be eaten right out of the pan.

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    • on December 08, 2004

      I made this for Zaar tag, and it was pretty good! I halved the recipe, and it worked out fine, still lots as a side dish for four. This needs to be eaten right away, if left to sit, then reheated, it's consistancy is not desirable. The taste is great though! I would make again maybe with linguine,it was the rice noodle that got soggy after sitting.

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    Nutritional Facts for Curried Rice Noodles

    Serving Size: 1 (283 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 315.8
     
    Calories from Fat 39
    12%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 931.0 mg
    38%
    Total Carbohydrate 61.8 g
    20%
    Dietary Fiber 4.6 g
    18%
    Sugars 7.0 g
    28%
    Protein 5.9 g
    11%

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