Low Fat Coconut Curry Noodles
Indulge in a bowl of flavorful and guilt-free comfort with this Low Fat Coconut Curry Noodles recipe! Perfect for a quick weeknight dinner, this dish combines silky rice noodles with a rich, yet lightened-up coconut curry sauce made with lite coconut milk and infused with the vibrant essence of red curry paste, ginger, and garlic. Packed with colorful, crisp-tender vegetables like carrots, red bell peppers, and snap peas, this recipe is as nutritious as it is satisfying. A splash of lime juice and a hint of soy sauce elevate the flavors, while fresh basil leaves and green onions bring the perfect aromatic finish. Ready in just 35 minutes and easy to customize, these low-fat coconut curry noodles are a must-try for those seeking a healthy yet indulgent meal.
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Recipe Information
Ingredients
- 250 grams Rice noodles
- 400 ml Lite coconut milk
- 250 ml Vegetable broth
- 2 tablespoons Red curry paste
- 1 tablespoon, grated Ginger
- 2 cloves, minced Garlic
- 1 medium, julienned Carrot
- 1 medium, thinly sliced Red bell pepper
- 100 grams Snap peas
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 10 leaves, torn Fresh basil leaves
- 2 stalks, sliced Green onions
- Cooking spray
Instructions
Soak the rice noodles in warm water for 10-15 minutes until they are softened. Drain and set aside.
In a large non-stick skillet or wok, lightly coat with cooking spray and place over medium heat.
Add the grated ginger and minced garlic to the skillet, and sauté for about 1 minute until fragrant.
Stir in the red curry paste and cook for another minute, allowing the flavors to blend.
Pour in the lite coconut milk and vegetable broth, stirring to combine everything.
Add the julienned carrot, sliced red bell pepper, and snap peas to the skillet. Cook for 5-7 minutes until the vegetables are tender yet still crisp.
Stir in the soy sauce and lime juice, adjusting to taste if necessary.
Add the drained rice noodles to the skillet, tossing them with the sauce and vegetables until well coated and heated through.
Remove the skillet from the heat and stir in the fresh basil leaves.
Serve the coconut curry noodles hot, garnished with sliced green onions.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 23.5 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
