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Curried Egg Noodles

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  Olive oil 1 Tablespoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), smashed and chopped
  Celery stalk 1 , diced
  Curry powder 2 Tablespoon
  Flour 3 Tablespoon
  Chicken stock 2 Cup (32 tbs), heated
  Tomato paste 1 Tablespoon
  Apple 1 , cored, peeled and diced
  Hot cooked extra broad egg noodles 4 Cup (64 tbs) (4 portions)

Heat oil in frying pan over medium heat. Add onion, garlic and celery; cook 3 to 4 minutes. Mix in curry powder and cook 3 to 4 minutes over low heat.
Mix in flour until well incorporated; cover and cook 3 minutes over low heat.
Pour in chicken stock, mix well and season. Add tomato paste and apple; mix and cook sauce 6 to 7 minutes, uncovered, over medium heat.
Pour over pasta and serve.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4367 Calories from Fat 533

% Daily Value*

Total Fat 60 g92.1%

Saturated Fat 15.8 g79.1%

Trans Fat 0 g

Cholesterol 917.9 mg306%

Sodium 986.3 mg41.1%

Total Carbohydrates 815 g271.6%

Dietary Fiber 42.2 g168.9%

Sugars 58.1 g

Protein 160 g319.9%

Vitamin A 83.8% Vitamin C 54.3%

Calcium 47.7% Iron 299.7%

*Based on a 2000 Calorie diet

Curried Egg Noodles Recipe