One-Pot Curry Noodles
- Prep
- 0:20
- Cook
- 0:15
- 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.
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uncooked linguini6 oz
-
sweet red pepper(s)1 large, thinly sliced
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uncooked carrot(s)1 large, cut into match-stick thin strips (about 1 c)
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uncooked red onion(s)1 small, thinly sliced
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Thai curry paste1 Tbsp, red variety
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ginger root2 tsp, peeled, grated
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fat free vegetable broth3 cup(s)
-
light unsweetened coconut milk1 cup(s)
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uncooked savoy cabbage2 cup(s), shredded, or thinly sliced
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lime zest1 tsp
-
fresh lime juice1 ½ Tbsp
-
table salt½ tsp
-
cilantro¼ cup(s), fresh, chopped
- 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.
- 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.
- Serving size: 1 1/3 c