Curried Rice & Noodles Recipe

Curried Rice & Noodles Recipe
Curried Rice & Noodles Recipe photo by Taste of Home
Publisher Photo

Curried Rice & Noodles Recipe

Be the first to add a review
Publisher Photo
As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! —Debbie Fleenor, Monterey, Tennessee
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 ounces uncooked multigrain angel hair pasta, broken into 1- to 2-inch pieces
  • 2 large eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 yellow summer squash, sliced
  • 1 small sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (8-1/2 ounces) ready-to-serve basmati rice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced
  • 1/2 cup chopped cashews

Directions

In a small saucepan, cook pasta according to package directions; drain and cool.
Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs. Yield: 4 servings.
Originally published as Curried Rice & Noodles in Healthy Cooking Annual Recipes Annual 2016, p185

Nutritional Facts

1 serving: 360 calories, 17g fat (3g saturated fat), 93mg cholesterol, 449mg sodium, 38g carbohydrate (4g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat, 1 medium-fat meat.

  • 2 ounces uncooked multigrain angel hair pasta, broken into 1- to 2-inch pieces
  • 2 large eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 yellow summer squash, sliced
  • 1 small sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (8-1/2 ounces) ready-to-serve basmati rice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced
  • 1/2 cup chopped cashews
  1. In a small saucepan, cook pasta according to package directions; drain and cool.
  2. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.
  3. In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs. Yield: 4 servings.
Originally published as Curried Rice & Noodles in Healthy Cooking Annual Recipes Annual 2016, p185

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCurried Rice & Noodles

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review