A big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth - inspired by a beautiful box of noodles I picked up in Mill Valley, Ca.
Servings:2 | Calories:448 | Total Fat:32g | Chol:2mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 32g
49 %
Sat Fat 23g
115 %
Total Carb 32g
11 %
Fiber 8g
32 %
Sugars 3g
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Cholesterol 2mg
1 %
Sodium 1300mg
54 %
Protein 17g
34 %
Calories:
49% Coconut milk
25% Vegetable broth
14% Tofu
10% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
4 ounces thin, dried spinach pasta (thin) 1 cup coconut milk (light is fine) scant 1 tablespoon green or yellow curry paste 1 1/2 cups lightly flavored vegetable broth 1/4 teaspoon salt (more or less depending on the saltiness of your broth) 6 ounces tofu, cut into small cubes or pieces 1/4 cup chives, minced 1/3 cup cilantro, chopped 1/4 cup basil, chopped just before using
Directions : View recipe directions on 101cookbooks.com
