Serving Size 1 1/2 cups
|Amount Per Serving|
|Monounsaturated fat||3 g|
|Saturated fat||7 g|
|Total fat||14 g|
|Dietary fiber||6 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Using coconut milk and shredded coconut in this soba noodle curry adds depth of flavor.
In a medium-sized pot, cook the noodles according to package directions. Drain the noodles and set aside.
Heat a large saute pan with the sesame oil over medium-high heat. Once hot, saute the chicken breast strips until they are fully cooked, and set aside.
Return saute pan to medium-high heat and add the olive oil, onions, bell peppers, broccoli and carrots and saute until tender. Add the noodles and chicken strips back into the saute pan with the vegetables. Add the coconut milk, stock and curry paste. Cook until the sauce is slightly thickened, stirring frequently. Add the shredded coconut and salt before serving.