2 Serving
Lunch
Curry Udon Noodles
curry vinagrette, sugar snap peas, peanuts
Udon noodles are thick, wheat-based noodles popular in Japanese cuisine and are the perfect vehicle for this delicious curry vinaigrette. Sweet mini peppers, crisp shredded cabbage, and cooling sugar snap peas add bold crunch to this refreshing, high-protein lunch.
Cook Time
2 Servings | 10 min
Nutrition (per serving)
CALORIES
510
FAT
17g
CARBOHYDRATES
79g
PROTEIN
15g
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INGREDIENTS
- 14 oz udon noodles
- 2 tbsp panang curry paste
- 1 tsp turbinado sugar
- 1 tbsp toasted sesame oil
- 2 tbsp seasoned rice vinegar
- 1 tbsp liquid smoke
- 2 oz shredded green cabbage
- 2 mini sweet peppers, trimmed, deseeded and thinly sliced into rounds
- 4 oz sugar snap peas, thinly sliced
- 1/4 cup peanuts
- Salt (from your kitchen)
Allergens: peanut, sesame, wheat
Tools: Large pot
Cook Time
2 Servings | 10 min
Nutrition (per serving)
CALORIES
510
FAT
17g
CARBOHYDRATES
79g
PROTEIN
15g
Get Recipes Delivered
INSTRUCTIONS
1
Cook the udon
Bring large pot of water to a boil. Add udon noodles and cook, undisturbed, until soft, 2 to 3 minutes. Drain noodles and rinse under cold water to stop cooking process. Set aside.
2
Make the dressing and serve
Stir together curry paste, sugar, sesame oil, vinegar, just ¼ tsp liquid smoke, and a pinch of salt in large bowl. Add cooked noodles, cabbage, peppers, and sugar snap peas to curry vinaigrette and toss to coat. Divide noodle between bowls and top with peanuts.
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