Noodles with Vegetable and Curry Sauce

40 minutes Prep: 20 minutes Cook: 20 minutes

458 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

4	ounces	noodles	fresh white sen yai noodles
1/2	cup	bean sprouts
1	small	beans	bundle long beans, chopped into 1" lengths
1	medium	broccoli florets	stem, chopeed into 1 inch lengths, 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	shallot	finely chopped

To garnish
1	x	potato	rounds, extrafinely sliced, deepfried until golden, brown and set aside

Directions

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

Blanch the beansprouts, 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 168g

Amount per Serving

Calories 458 59% of calories from fat

	% Daily Value*
Total Fat 30.0g	46%
Saturated Fat 23.0g	114%
Trans Fat 0.0g
Cholesterol 20mg	7%
Sodium 544mg	23%
Total Carbohydrate 43.0g	14%
Dietary Fiber 8.0g	33%
Sugars 1.0g
Protein 13.0g	26%

Vitamin A	2%		Vitamin C	9%
Calcium	11%		Iron	40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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