Curried Rice & Noodles


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As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite!—Debbie Fleenor, Monterey, Tennessee.

Prep/Total Time: 30 min.

4 servings

Prep/Total Time: 30 min.

4 servings

1 serving: 360 calories, 17g fat (3g saturated fat), 93mg cholesterol, 449mg sodium, 38g carbohydrate (4g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat, 1 medium-fat meat.

  1. In a small saucepan, cook pasta according to package directions; drain and cool.
  2. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
  3. In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs. Yield: 4 servings.

Originally published as Curried Rice & Noodles in Healthy Cooking Annual Recipes Annual 2016, p185

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