Curry Mee Noodle Soup
The recipe Curry Mee Noodle Soup could satisfy your Indian craving in about 30 minutes. This main
Asian Noodles
Details
- Serving Size: 4
- Dairy-Free: True
- Weight Watchers: 15 Points
Cuisine
- Asian
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 2 mediums carrots julienned
- 1/2 cup cashews (optional)
- 12 ounces dry egg noodles
- 2 teaspoons minced fresh ginger
- 4 ounces fresh shiitake mushrooms stemmed, sliced
- 1 garlic clove minced
- 1 green chile pepper seeded, minced
- 1 tablespoon hoisin sauce
- 2 tablespoons peanut oil
- 1 medium red bell pepper julienned
- 3 tablespoons rice wine vinegar
- 2 scallions, white and light green parts sliced
- 8 ounces snow peas
Instructions
Cook noodles according to package directions; drain well.Blanch snow peas in boiling water 1 minute.
Drain and refresh in cold water, then pat dry.
Add carrots and scallions.In medium skillet, heat oil over medium heat.
Add garlic and chile pepper and cook, stirring often, 30 seconds.
Add mushrooms and cook, stirring often, 2 minutes.
Add mushrooms to bowl with vegetables.
Add vinegar, ginger and hoisin sauce to pan and warm through.
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