Low Sodium Mee Kari (Curry Noodles)

Indulge in the comforting flavors of Southeast Asia with this Low Sodium Mee Kari (Curry Noodles), a heart-healthy twist on a beloved classic. This dish combines the rich, aromatic depth of curry spices with creamy coconut milk to create a velvety broth that’s packed with vibrant vegetables like red bell peppers, carrots, and broccoli, along with protein-packed tofu. Served over whole wheat egg noodles, it’s a wholesome, flavorful meal that’s low in sodium without sacrificing taste. The recipe is ready in under an hour, making it perfect for weeknight dinners, and is finished with fresh bean sprouts, a squeeze of lime, and a sprinkle of cilantro for a refreshing touch. Whether you're mindful of your sodium intake or just looking for a nourishing and delicious noodle bowl, this Mee Kari will satisfy your cravings.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g Whole wheat egg noodles
• 2 tbsp Vegetable oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 4 cups Low sodium vegetable broth
• 1 cup Coconut milk
• 3 tbsp Curry powder
• 1 tsp Turmeric powder
• 1 tsp Paprika
• 1 tsp Sugar
• 1 medium Red bell pepper, sliced
• 1 medium Carrot, julienned
• 1 cup Broccoli florets
• 300 g Firm tofu, cubed
• 1 cup Bean sprouts
• 1 whole Lime, quartered
• 0.25 cup Cilantro, chopped

Directions

Step 1

Cook the noodles according to package instructions until al dente. Drain and set aside.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and ginger to the pot, and sauté for another minute until fragrant.

Step 4

Stir in the curry powder, turmeric powder, and paprika. Cook for 1-2 minutes to release the spices' flavor.

Step 5

Add the low sodium vegetable broth and coconut milk to the pot. Stir well to combine.

Step 6

Add sugar and bring the mixture to a gentle simmer.

Step 7

Add the red bell pepper, carrot, broccoli, and tofu. Simmer for 10-15 minutes, or until the vegetables are tender.

Step 8

Divide the cooked noodles into serving bowls.

Step 9

Ladle the curry broth and vegetables over the noodles in each bowl.

Step 10

Top with bean sprouts, a squeeze of lime, and a garnish of chopped cilantro.

Step 11

Serve immediately and enjoy your low sodium Mee Kari.

Nutrition Facts

Serving size	(2569.7g)

Amount per serving	% Daily Value*
Calories	1637.3

Total Fat 60.7g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 16.9g
Cholesterol 120mg	0%
Sodium 6905.7mg	0%
Total Carbohydrate 218.0g	0%
Dietary Fiber 38.2g	0%
Total Sugars 50.0g
Protein 91.0g	0%

Vitamin D 0IU	0%
Calcium 2364.7mg	0%
Iron 34.5mg	0%
Potassium 3222.7mg	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: 30.7%

Protein: 20.4%

Carbs: 48.9%