Easy One Pot Curry Noodles - Quick Lunch Idea

Creamy, quick and satisfying in just one pot. These coconut curry noodles are endlessly versatile and customizable. Our family first enjoyed this for "Meatless Monday's" but you could also top these noodles with chicken teriyaki or seared tuna ...whatever you like!

Ingredients

Butter 1 Tablespoon
Buckwheat noodles 5 Ounce
Coconut milk 1/2 Cup (8 tbs) ((plain))
Tamari 2 Tablespoon
Stock 1 1/2 Cup (24 tbs)
Mixed veggies 2 Cup (32 tbs) ((frozen))
Curry powder:
Fresh ginger 1/2 Teaspoon
Cumin 1/2 Tablespoon
Coriander 1/2 Tablespoon
Turmeric 1/2 Teaspoon

Directions

MAKING:

1. To create the curry powder, mix everything together.

2. In a pot/pan, melt the butter and add in all the curry powder.

3."Toast" this mixture for 3-5 minutes. Add in a healthy pinch of salt.

4. Add in the coconut milk stir and cook until it thickens. Add in the tamari.

5. Coat the noodles with the sauce then add in all the stock. The noodles should take no more than 5-10 minutes to cook through. In the last few minutes of cooking, stir in the veggies.

SERVING:

6. If desired, garnish with scallions, sesame seeds, thai basil, cilantro, peanuts, etc.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 594Calories from Fat 223

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol

Sodium 2236 mg93.17%

Total Carbohydrates 75 g25%

Dietary Fiber 12 g48%

Sugars 2 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet