Indian

Curried Whole Wheat Egg Noodles and Veg is for Dinner.

Curried Whole Wheat Egg Noodles and Veg takes 20 minutes to prepare.

Curried Whole Wheat Egg Noodles and Veg takes 30 minutes to cook.

Curried Whole Wheat Egg Noodles and Veg makes 8 servings.

The ingredients for Curried Whole Wheat Egg Noodles and Veg are:

- 340g whole wheat egg white noodles
- 3 cups sliced mushrooms
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 green peppers, chopped
- 3 cups celery, chopped
- 4 small zucchinis, chopped
- 2 cans low-fat mushroom soup
- chicken stock (as needed)
- 2 tbsps curry powder or to taste

Here is how you make Curried Whole Wheat Egg Noodles and Veg:

1. Cook egg noodles according to package instructions.2. While the noodles are cooking, add a small amount of chicken stock to a large frying pan and stir fry the veggies in this order - onion and garlic, celery, green peppers, zucchini and mushrooms. Add more chicken stock as needed to prevent sticking.3. After the noodles are cooked, add the two cans of low-fat mushroom soup plus the curry powder to the cooked noodles and mix well.4. When the veggies are cooked, add them to the noodle mixture and mix well.Serves 8 (1? to 2 cups per serving)

The nutritional information for Curried Whole Wheat Egg Noodles and Veg is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 240.1

• Total Fat: 3.2 g
• Cholesterol: 3.6 mg
• Sodium: 351.5 mg
• Total Carbs: 44.8 g
• Dietary Fiber: 7.0 g
• Protein: 9.5 g

Curried Whole Wheat Egg Noodles and Veg is Indian cuisine.

The dietary needs meet for Curried Whole Wheat Egg Noodles and Veg is Low Fat