Noodles with Vegetable and Curry Sauce

40 minutes Prep: 20 minutes Cook: 20 minutes

269 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

4	ounces	rice sticks	fresh, white
1/2	cup	bean sprouts
1	bunch	long beans	small, chopped into 1 inch lengths
1	medium	broccoli florets	stem, sliced lengthwise
1	cup	coconut milk
1	tablespoon	red curry paste
1	teaspoon	curry powder
1/2	teaspoon	sugar
1	tablespoon	tamarind juice
1	tablespoon	peanuts	roasted, crushed
1	each	shallots	finely chopped

To garnish
1	x	potatoe	rounds, extra finely sliced, deep fried until golden

Directions

In a large pan of boiling water, blanch the noodles and set aside.

Blanch the bean sprouts, long beans and broccoli stems, arrange on a serving dish and set aside.

In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended.

Add the remaining ingredients, stirring until mixed.

Turn into a serving bowl.

Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato.

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Nutrition Facts

Serving Size 128g

Amount per Serving

Calories 269 91% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 22.0g	109%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 18mg	1%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 5.0g	10%