Low Fat Curry Udon
Elevate your noodle game with this vibrant and healthy Low Fat Curry Udon recipe, a lighter twist on a Japanese comfort food classic. Featuring tender udon noodles swimming in a flavorful, low-fat curry broth infused with aromatic turmeric, ginger, and garlic, this dish is as satisfying as it is wholesome. Packed with veggies like julienned carrots, edamame, and fresh cilantro, and topped with protein-rich skinless chicken breast or tofu, this quick and easy recipe is perfect for busy weeknights. Ready in just 35 minutes and loaded with bold flavors, Low Fat Curry Udon is a guilt-free, nutrient-rich meal that will impress your taste buds without weighing you down. Keywords: low fat curry udon, healthy udon recipe, Japanese noodle soup, quick dinner idea, low-fat comfort food.
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Recipe Information
Ingredients
- 400 grams Udon noodles
- 1 medium, sliced Onion
- 1 medium, julienned Carrot
- 2 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 4 cups Low-fat chicken or vegetable broth
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 tablespoon Lime juice
- 1 cup Frozen edamame
- 3 stalks, chopped Green onions
- 200 grams, sliced Cooked skinless chicken breast or tofu
- 1 handful, chopped Fresh cilantro
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of water to a boil. Add the udon noodles and cook according to the package instructions until just tender. Drain and set aside.
In a large saucepan or wok over medium heat, add a splash of water or a light spray of cooking oil. Add the sliced onion, carrot, minced garlic, and grated ginger. Sauté for about 5 minutes or until the onions are translucent.
Stir in the curry powder and turmeric powder, cooking for an additional 1 minute to release the flavors.
Pour in the low-fat broth and soy sauce, and bring the mixture to a gentle simmer.
Add in the lime juice, frozen edamame, and the sliced cooked chicken breast or tofu. Stir and simmer for about 5 minutes until everything is heated through and the flavors meld together.
Add the cooked udon noodles to the curry broth, gently mixing to incorporate them into the soup.
Season with salt and black pepper to taste. Adjust seasoning as needed.
Serve the curry udon in bowls, garnishing each serving with chopped green onions and fresh cilantro. Enjoy hot.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.7 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 521 mg | 11% | |
*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.
