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THAI GREEN CURRY NOODLE SOUP WITH EDAMAME AND MUNG BEAN FETTUCCINE
EXPLORECUISINE11Ingredients
20Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 1 onion (halved lengthwise then sliced)
- 1 red pepper (sliced)
- 1 yellow pepper (sliced)
- 75 grams baby corn (cut into chunks)
- 3 mushrooms (medium, sliced)
- 3 spring onions (sliced)
- 8 oz. edamame (Explore Cuisine, and Mung Bean Fettuccine)
- 750 mL vegetable stock
- black pepper
- spring onions
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Directions
- Heat the oil in a large wok, and add the onion, red and yellow peppers, baby corn, and mushrooms. Stir fry over a medium-high heat for a few minutes, until nearly tender. Then add the curry paste, and cook for 2 more minutes.
- Meanwhile, boil the bean pasta for around 6-7 minutes, until cooked al dente. Drain the pasta, and add it to the wok with the vegetables and curry paste.
- Mix everything well, and add the vegetable stock. Season to taste (you probably won't need extra salt unless you used low sodium stock). Bring to a boil, and serve topped with more spring onions and some fresh coriander (cilantro).
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium800mg33% |
Potassium590mg17% |
Protein8g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A35% |
Vitamin C180% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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