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Veggies and Noodles with Thai Coconut Curry Sauce

This Veggies and Noodles with Thai Coconut Curry Sauce recipe contains linguine, lite coconut milk, vegetable oil, frozen stir fry vegetables, orange and more.
8 Servings - ourbestbites.com
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Servings:8  | Calories:399 | Total Fat:17g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 10g
50 %
Total Carb 58g
19 %
Fiber 10g
40 %
Sugars 2g
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Cholesterol 0mg
0 %
Sodium 234mg
10 %
Protein 8g
16 %
Calories:
50% Linguine
23% Lite coconut milk
13% Others combined
11% Vegetable oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

Veggies and Noodles with Thai Coconut Curry Sauce {aka Kate’s Noodles & Company Bangkok Curry Semi-Knockoff}
Inspired by The Colorado Connection
1 lb. linguine or rice noodles (if using rice noodles, soak in hot water for about 1/2 hour and then drain and rinse)
1 12 oz. package of frozen stir fry vegetables or 6 oz. frozen broccoli and 6 oz. frozen julienned carrots
1/2 c. green onions
1 medium red, orange, or yellow pepper, thinly sliced
1 c. sliced mushrooms (about 6-8 small mushrooms)
1 Tbsp. fresh, minced ginger
1 Tbsp. fresh, minced garlic
1 Tbsp. curry paste
Juice of 1 lime, plus more limes for garnish
2-3 Tbsp. vegetable oil
1 13.5 ounce can of lite coconut milk
2 Tbsp. soy sauce
4 Tbsp. sweet chili sauce (available at Asian markets)

Directions : View recipe directions on ourbestbites.com
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