Thai Veggie Noodle Bowl

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Serves 2.

All you need:

1 1/2 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
1/2 c. lite coconut milk
1 tsp curry powder
1 tbsp chopped fresh basil
1 tbsp chopped Hy-Vee peanuts

All you do:

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 information per serving:
Calories: 290
Carbohydrate: 33g
Cholesterol: 0mg
Dietary Fiber: 3g
Fat: 13g
Protein: 8g
Saturated Fat: 7g
Sodium: 560mg
Sugars: 3g
Trans fats: 0g

Daily nutritional values:
8% vitamin A
15% vitamin C
2% calcium
2% iron