Thai Veggie Noodle Bowl

Recipe

Thai Veggie Noodle Bowl

Primary Media

Noodles topped with peas, basil, red and yellow bell pepper strips and garnished with chopped peanuts

User Rating

3.84 out of 5 stars
Rate it:
19 ratings

Recipe Data

2
Servings
5min
Total

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    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    1 ½ c.Hy-Vee 33%-less-sodium chicken broth
    1(3 oz) pkg ramen noodles (discarding seasoning packet)
    1 c.Hy-Vee frozen stir-fry vegetables
    ½ c.lite coconut milk
    1 tsp.curry powder
    1 tbsp.chopped fresh basil
    1 tbsp.chopped Hy-Vee peanuts

    Directions

    1. In a medium saucepan, bring chicken broth to a boil. Add ramen noodles, stir-fry vegetables, coconut milk and curry powder and cook 3 minutes, stirring occasionally. Stir in basil and top with peanuts before serving.

    Nutrition facts

    Servings

    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 0mg
    • Sodium: 560mg
    • Total Carbohydrates: 33g
    • Protein: 8g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 15%
    0%
    Iron 2%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Health 2014.