Low Fat Mee Kari (Curry Noodles)

Indulge in the comforting flavors of this Low Fat Mee Kari (Curry Noodles), a lighter twist on the classic Malaysian-inspired dish. Made with hearty whole wheat noodles, tender strips of chicken breast, and a vibrant medley of vegetables, this recipe is simmered in a rich yet guilt-free light coconut milk curry sauce, spiced with aromatic curry powder and a hint of red chili for just the right kick. Perfect for a quick and healthy weeknight dinner, this dish is packed with protein, fiber, and bold flavors, all without compromising on its creamy allure. Finished with a splash of lime juice, low-sodium soy sauce, and a garnish of fresh cilantro, this wholesome meal is as nutritious as it is satisfying. Ready in under 45 minutes and easy to customize, it's an irresistible option for fans of flavorful, low-fat meals.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Whole wheat noodles
• 1 bottle Cooking oil spray
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 2 tablespoons Curry powder
• 0.5 teaspoon Red chili powder
• 400 milliliters Coconut milk, light
• 200 grams Chicken breast, skinless and boneless
• 1 large Carrot, julienned
• 1 medium Red bell pepper, sliced
• 100 grams Green beans, trimmed and halved
• 100 grams Bean sprouts
• 1 tablespoon Low sodium soy sauce
• 1 medium Lime, juiced
• 2 tablespoons Fresh cilantro, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cook the whole wheat noodles according to package instructions, drain and set aside.

Step 2

Spray a large pan with cooking oil and heat over medium heat.

Step 3

Add the chopped onion to the pan and sauté for 3 minutes until translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 5

Add curry powder and red chili powder to the pan, stirring well to coat the onions and spices are aromatic.

Step 6

Pour in the light coconut milk, stirring to combine with the spices.

Step 7

Slice the chicken breast into thin strips and add to the pan. Cook for 5 minutes, stirring occasionally, until the chicken is cooked through.

Step 8

Add the julienned carrot, sliced red bell pepper, and halved green beans to the pan. Simmer for another 5 minutes until the vegetables are tender but still crisp.

Step 9

Stir in the bean sprouts and cook for 1 minute.

Step 10

Mix the cooked noodles into the pan, ensuring they're well coated with the curry sauce.

Step 11

Add low sodium soy sauce, lime juice, salt, and pepper, stirring to combine all ingredients well.

Step 12

Serve hot, garnished with freshly chopped cilantro.

Nutrition Facts

Serving size	(1636.4g)

Amount per serving	% Daily Value*
Calories	2859.0

Total Fat 217.3g	0%
Saturated Fat 18.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 170mg	0%
Sodium 6126.0mg	0%
Total Carbohydrate 108.4g	0%
Dietary Fiber 19.9g	0%
Total Sugars 26.0g
Protein 85.4g	0%

Vitamin D 26IU	0%
Calcium 237.1mg	0%
Iron 20.1mg	0%
Potassium 2050.2mg	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: 71.6%

Protein: 12.5%

Carbs: 15.9%