One Pan Curry Noodles
Delicious and simple, this recipe is the perfect weeknight dinner. It's flavorful, comforting, and doesn't keep you up washing dishes after dinner.
Equipment
- Deep pan
- Curring board
Ingredients
- 2 packs ramen noodles squares, or 170g noodles of choice
- 1 red bell pepper sliced
- 1 yellow onion sliced
- 1 cup edamame thawed
- 1 cup broccoli florets chopped
- 1 cup cashews
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 tbsp soy sauce
- 1 tbsp maple syrup
Garnish
- fresh cilantro
- lime juice
Instructions
- In a large deep pan, add the squares of ramen noodles, bell pepper, onion, edamame, broccoli, cashews and spices.
- Turn the pan to medium heat, and add the vegetable broth, coconut milk, soy sauce and maple syrup.
- Add the lid to the pan, and bring to a low simmer. After 2 to 3 minutes, open the lid and stir until the noodles are starting to soften and the spices and sauces are combined.
- Add the lid back on and allow to simmer for an additional 3 to 5 minutes, until the noodles are cooked through the vegetables are soft.
- Taste, and adjust seasonings as desired. Serve immediately, with fresh cilantro and lime juice.
Notes
- Swap ramen noodles for any pasta or even rice noodles for a gluten-free version.
- If you’re allergic to cashews, you can skip them or replace them with toasted pumpkin seeds for crunch.
- No edamame? Chickpeas or tofu make great high-protein substitutes!
- Add a pinch of red pepper flakes or a drizzle of sriracha for extra spice.
Nutrition
Calories: 388.5kcal | Carbohydrates: 26.3g | Protein: 13.2g | Fat: 28.7g | Saturated Fat: 13.5g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 8.8g | Trans Fat: 0.003g | Sodium: 521.5mg | Potassium: 721.9mg | Fiber: 5.1g | Sugar: 9.2g | Vitamin A: 1248.8IU | Vitamin C: 65.2mg | Calcium: 79.2mg | Iron: 5.9mg