Name: Curried Rice & Noodles
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 ounces uncooked multigrain angel hair pasta, broken into 1- to 2-inch pieces -; 2 large eggs, lightly beaten -; 1 tablespoon canola oil -; 1 yellow summer squash, sliced -; 1 small sweet red pepper, chopped -; 2 garlic cloves, minced -; 2 teaspoons curry powder -; 1/2 teaspoon ground ginger -; 1/4 teaspoon crushed red pepper flakes -; 1 package (8-1/2 ounces) ready-to-serve basmati rice -; 2 tablespoons reduced-sodium soy sauce -; 1 tablespoon lime juice -; 1 teaspoon sesame oil -; 2 green onions, thinly sliced -; 1/2 cup chopped cashews -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Curried Rice & Noodles

1. 2 ounces uncooked multigrain angel hair pasta, broken into 1- to 2-inch pieces -

2. 2 large eggs, lightly beaten -

3. 1 tablespoon canola oil -

4. 1 yellow summer squash, sliced -

5. 1 small sweet red pepper, chopped -

6. 2 garlic cloves, minced -

7. 2 teaspoons curry powder -

8. 1/2 teaspoon ground ginger -

9. 1/4 teaspoon crushed red pepper flakes -

10. 1 package (8-1/2 ounces) ready-to-serve basmati rice -

11. 2 tablespoons reduced-sodium soy sauce -

12. 1 tablespoon lime juice -

13. 1 teaspoon sesame oil -

14. 2 green onions, thinly sliced -

15. 1/2 cup chopped cashews -

How to cook deliciously - Curried Rice & Noodles

1. Stage

In a small saucepan, cook pasta according to package directions; drain and cool.

2. Stage

Meanwhile, place a large skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.

3. Stage

In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.