Curried Egg Noodles Recipe


MethodMain Ingredient


 Olive oil1 Tablespoon
 Onion1 Medium, chopped
 Garlic1 Clove (5 gm), smashed and chopped
 Celery stalk1 , diced
 Curry powder2 Tablespoon
 Flour3 Tablespoon
 Chicken stock2 Cup (32 tbs), heated
 Tomato paste1 Tablespoon
 Apple1 , cored, peeled and diced
 Hot cooked extra broad egg noodles4 Cup (64 tbs) (4 portions)

Nutrition Facts

Serving size: Complete recipe

Calories 4367 Calories from Fat 533

% Daily Value*

Total Fat 60 g92.1%

Saturated Fat 15.8 g79.1%

Trans Fat 0 g

Cholesterol 917.9 mg306%

Sodium 986.3 mg41.1%

Total Carbohydrates 815 g271.6%

Dietary Fiber 42.2 g168.9%

Sugars 58.1 g

Protein 160 g319.9%

Vitamin A 83.8% Vitamin C 54.3%

Calcium 47.7% Iron 299.7%

*Based on a 2000 Calorie diet


Heat oil in frying pan over medium heat. Add onion, garlic and celery; cook 3 to 4 minutes. Mix in curry powder and cook 3 to 4 minutes over low heat.
Mix in flour until well incorporated; cover and cook 3 minutes over low heat.
Pour in chicken stock, mix well and season. Add tomato paste and apple; mix and cook sauce 6 to 7 minutes, uncovered, over medium heat.
Pour over pasta and serve.