Low Fat Curry Udon
Dive into a comforting bowl of Low Fat Curry Udon, a lightened-up take on the classic Japanese noodle dish that doesn’t skimp on flavor. This recipe combines chewy udon noodles with a fragrant, savory broth infused with curry powder, turmeric, and a zing of fresh ginger for a vibrant, soul-warming experience. Packed with wholesome ingredients like tender chicken (or tofu for a plant-based twist), nutrient-rich edamame, and a squeeze of tangy lime, this dish is both hearty and healthy. Ready in just 35 minutes, it’s perfect for busy weeknights or an effortless meal prep option. Garnished with chopped green onions and fresh cilantro, this guilt-free noodle soup is as visually enticing as it is delicious. Whether you’re watching your calories or simply craving a cozy, satisfying meal, this Low Fat Curry Udon is a must-try!
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Ingredients
- 400 grams Udon noodles
- 1 medium, sliced Onion
- 1 medium, julienned Carrot
- 2 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 4 cups Low-fat chicken or vegetable broth
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 tablespoon Lime juice
- 1 cup Frozen edamame
- 3 stalks, chopped Green onions
- 200 grams, sliced Cooked skinless chicken breast or tofu
- 1 handful, chopped Fresh cilantro
- 0 to taste Salt
- 0 to taste Black pepper
Directions
Step 1
Bring a large pot of water to a boil. Add the udon noodles and cook according to the package instructions until just tender. Drain and set aside.
Step 2
In a large saucepan or wok over medium heat, add a splash of water or a light spray of cooking oil. Add the sliced onion, carrot, minced garlic, and grated ginger. Sauté for about 5 minutes or until the onions are translucent.
Step 3
Stir in the curry powder and turmeric powder, cooking for an additional 1 minute to release the flavors.
Step 4
Pour in the low-fat broth and soy sauce, and bring the mixture to a gentle simmer.
Step 5
Add in the lime juice, frozen edamame, and the sliced cooked chicken breast or tofu. Stir and simmer for about 5 minutes until everything is heated through and the flavors meld together.
Step 6
Add the cooked udon noodles to the curry broth, gently mixing to incorporate them into the soup.
Step 7
Season with salt and black pepper to taste. Adjust seasoning as needed.
Step 8
Serve the curry udon in bowls, garnishing each serving with chopped green onions and fresh cilantro. Enjoy hot.
Nutrition Facts
| Serving size | (2089.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1030.3 |
| Total Fat 21.1g | 0% |
| Saturated Fat 3.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 85mg | 0% |
| Sodium 11031.0mg | 0% |
| Total Carbohydrate 132.7g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 20.3g | |
| Protein 88.5g | 0% |
| Vitamin D 1IU | 0% |
| Calcium 360.1mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 2458.2mg | 0% |
Source of Calories