One-Pot Curry Noodles
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Make sure to use a large soup pot so the pasta has plenty of room to absorb the broth and expand in the pan. Serve with lime wedges and hot sauce.
Ingredients
Uncooked linguini
6 oz
Red bell pepper
1 large, thinly sliced
Carrots
1 large, cut into match-stick thin strips (about 1 c)
Red onion
1 small, thinly sliced
Thai curry paste
1 tbsp(s), red variety
Ginger root
2 tsp(s), peeled, grated
Vegetable broth
3 cup(s)
Canned unsweetened light coconut milk
1 cup(s)
Uncooked savoy cabbage
2 cup(s), shredded, thinly sliced
Lime zest
1 tsp(s)
Fresh lime juice
1½ tbsp(s)
Table salt
½ tsp(s)
Cilantro
¼ cup(s), fresh, chopped
Instructions
1
Combine pasta, pepper, carrot, onion, curry paste, ginger, broth and coconut milk in a large soup pot; bring to a boil over high heat. Cook, uncovered, stirring and turning pasta frequently with tongs, 8 minutes.
2
Stir in cabbage; cook, stirring, until pasta is al dente and liquid has reduced to a saucy consistency, about 2 minutes more. Remove pan from heat; stir in lime zest, lime juice and salt. Serve sprinkled with cilantro.
3
Serving size: 1 1/3 c
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