Curry Rice Noodles

Chef: Richard Fletcher

Ethnic: Malaysian
Main Ingredient: Rice Noodles
Categories: Main
Meal Type: Dinner
Food Type: Vegan
Level:Easy
Servings: 4
Prep Time:10 minutes
Cook Time:15 minutes

This dish is very easy to make and quick. Try it when you are in a hurry. This dish is one of my favorites quick dishes to make.
  • 8 oz rice noodles
  • 1 bunch broccoli
  • 1  whole   eggplant or Chinese eggplant
  • 1 tablespoon yellow curry paste
  • 2 cups wheat gluten
  • 1 large scallions  garnish
  • 1/4 cup  cilantro  garnish
  • 4 oz cashews for garnish

Recipe

Soak rice noodles in hot water.
Sauté onions and garlic with peanut oil until golden brown.
Add vegetables.
Sauté for a few minutes
Sauté vegetables until there somewhat soft.
Add 1 cup water and a heaping tablespoon of yellow curry paste.
Add wheat gluten.
Cook for around 10 minutes or until vegetables are cooked.
Drain water from rice noodles.
Mix rice noodles with above mixture.
Garnish with fresh coriander, scallions and cashews


Nutritional information
Nutrition Facts
Serving Size 1 Curry Rice Noodles
Servings Per Batch 4
Amount Per Serving
Calories667 Calories from Fat 5
% Daily Value *
Total Fat 15g22%
Saturated Fat 3g14%
Monounsaturated Fat 8g
Polyunsaturated Fat 3g
Trans Fat 0g
Cholesterol 0g0%
Sodium 445mg19%
Potassium 1008mg29%
Total Carbohydrate 123g41%
Dietary Fiber 12g 46%
Sugars 7g
Protein 14g 29%
Vitamin A 21%
Vitamin C 233%
Calcium 12%
Iron 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.