Cream Curry Pasta

Name: Cream Curry Pasta
Total time: 20 min
Yield: 544 g
Ingredients: Golden Curry Medium Hot 18 g; Thin Tofu Noodles 100 g; Chicken Stock 6 g; Almond Breeze Unsweetened 150 ml; Enoki Mushrooms 80 g; Fresh Cabbage 50 g; Onion 40 g; Pork Tenderloin 100 g

You can substitute the tofu noodles with bean noodles or soy milk noodles! You can also skip the meat, sauté onions in olive oil, and add a beaten egg at the end!

Cook 20 min Difficulty NORMAL 498 kcal

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Ingredients

Main ingredients

Golden Curry Medium Hot 18 g
Thin Tofu Noodles 100 g
Chicken Stock 6 g
Almond Breeze Unsweetened 150 ml
Enoki Mushrooms 80 g
Fresh Cabbage 50 g
Onion 40 g
Pork Tenderloin 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 30.11 g 24%

Protein 42.97 g 34%

Fat 23.1 g 42%

Serving size 544g

Cooking steps

1

Microwave the sliced onions for 4 minutes and stir-fry pork in a pan.
2

Add onions, mushrooms, and cabbage, season with pepper, and sauté.
3

When onions and cabbage are half cooked, add 190ml water and 190ml Almond Breeze.
4

Add 2.5T curry powder, 0.8T chicken stock, 1T allulose, and tofu noodles to the pan and bring to a boil.

Cream Curry Pasta

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