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Photo of One-Pot Curry Noodles by WW

One-Pot Curry Noodles

7
Points® value
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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