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Thai Red Curry Noodles with Stir-Fried Vegetables
FORKS OVER KNIVES14Ingredients
50Minutes
300Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. brown rice noodles (Thai-style, or any whole-grain noodles, such as soba noodles, or whole-grain pasta)
- 1/2 medium yellow onion (cut into ¼-inch dice, about 1 cup)
- 6 garlic cloves (medium, minced, about 1 tablespoon)
- 1 Tbsp. fresh ginger (grated)
- 1 sweet potato (small, about 8 ounces, scrubbed and cut into ½-inch dice)
- 1/4 cup oil (free Thai red curry paste)
- 2 Tbsp. date paste
- 1 cup frozen stir fry vegetables (or fresh)
- 1 small tomato (cut into ½-inch dice, about ½ cup)
- 2 Tbsp. fresh lime juice
- 1 cup milk (unsweetened, unflavored plant)
- sea salt
- freshly ground black pepper
- 2 Tbsp. chopped fresh cilantro (finely)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol5mg2% |
Sodium280mg12% |
Potassium440mg13% |
Protein6g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber3g12% |
Sugars11g |
Vitamin A120% |
Vitamin C20% |
Calcium15% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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