Low Fat Coconut Curry Noodles

Transform your weeknight dinners with these vibrant and flavorful Low Fat Coconut Curry Noodles! This light yet creamy dish combines tender rice noodles with a luscious sauce made from lite coconut milk, red curry paste, and a splash of vegetable broth. Packed with colorful veggies like carrots, red bell peppers, and snap peas, it’s a healthful, nourishing meal that bursts with bold Thai-inspired flavors. Ginger, garlic, and fresh basil leaves elevate the dish, while soy sauce and lime juice add the perfect balance of umami and tang. Quick and easy to prepare in just 35 minutes, this recipe is ideal for busy evenings without compromising on taste. Serve these aromatic curry noodles steaming hot, topped with fresh green onions, for a wholesome bowl of comfort. Perfect for those seeking a low-fat, dairy-free dinner option that doesn’t skimp on flavor!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Rice noodles
• 400 ml Lite coconut milk
• 250 ml Vegetable broth
• 2 tablespoons Red curry paste
• 1 tablespoon, grated Ginger
• 2 cloves, minced Garlic
• 1 medium, julienned Carrot
• 1 medium, thinly sliced Red bell pepper
• 100 grams Snap peas
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 10 leaves, torn Fresh basil leaves
• 2 stalks, sliced Green onions
• 0 Cooking spray

Directions

Step 1

Soak the rice noodles in warm water for 10-15 minutes until they are softened. Drain and set aside.

Step 2

In a large non-stick skillet or wok, lightly coat with cooking spray and place over medium heat.

Step 3

Add the grated ginger and minced garlic to the skillet, and sauté for about 1 minute until fragrant.

Step 4

Stir in the red curry paste and cook for another minute, allowing the flavors to blend.

Step 5

Pour in the lite coconut milk and vegetable broth, stirring to combine everything.

Step 6

Add the julienned carrot, sliced red bell pepper, and snap peas to the skillet. Cook for 5-7 minutes until the vegetables are tender yet still crisp.

Step 7

Stir in the soy sauce and lime juice, adjusting to taste if necessary.

Step 8

Add the drained rice noodles to the skillet, tossing them with the sauce and vegetables until well coated and heated through.

Step 9

Remove the skillet from the heat and stir in the fresh basil leaves.

Step 10

Serve the coconut curry noodles hot, garnished with sliced green onions.

Nutrition Facts

Serving size	(1348.5g)

Amount per serving	% Daily Value*
Calories	1013.5

Total Fat 37.5g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 3083.2mg	0%
Total Carbohydrate 143.8g	0%
Dietary Fiber 14.5g	0%
Total Sugars 23.5g
Protein 17.9g	0%

Vitamin D 0IU	0%
Calcium 191.7mg	0%
Iron 6.9mg	0%
Potassium 1476.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 7.3%

Carbs: 58.4%