Vegan Curry Noodles
These gluten-free, vegan curry noodles are a ridiculously quick and meal. They're perfect for busy weeknights or whenever you need to get dinner on the table in a hurry.
- 2 cloves chopped garlic
- 200 g brown rice noodles
- 2 cups raw baby spinach leaves
- 2 tablespoons of sesame oil
- 2 teaspoons curry powder
- salt and pepper to taste
- Optional garnish: sesame seeds and dried chili flakes
Begin boiling a kettle of water.
While you’re waiting for the kettle to boil, place the noodles in a pot and add the baby spinach, garlic, and curry powder.
When the water is boiled, pour it into the pot to completely cover the noodles/spinach, then let them soak in the boiled water for three minutes before straining and discarding the soaking liquid.
Toss the noodles with salt, pepper and sesame oil, then garnish with sesame seeds and chili flakes, if desired
- Store these vegan curry noodles in an airtight container in the fridge for up to three days.
Calories: 249kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 99mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1407IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg