Creamy Curry Low-Carb Noodle Bowl

June 28, 2015 by Leanne Vogel November 2, 2018

A low-carb noodle bowl bursting with fresh, crunchy vegetables and agar-based low-carb noodles. Smothered in a creamy (dairy-free!) curry sauce.

Ingredients

• 16g, 1 full pack of Kanten Noodles
• 2 carrots, julienned
• 1/2 head cauliflower, roughly chopped
• 1 red bell pepper, diced
• handful fresh cilantro, chopped
• 2 handfuls mixed greens
• 1 batch of dairy-free creamy curry sauce

Instructions

1. Prepare Kanten Noodles by placing the two sheets of noodles in a large bowl. Lightly heat a couple of cups of water, a couple of degrees below boiling. Think: hot water that you can drink. Pour water over noodles and set aside while you prepare the rest of the ingredients. After about 5 minutes of soaking, strain and set aside in a large bowl to cool.
2. Add carrots, cauliflower, bell pepper and cilantro to the bowl with the noodles. Set mixed greens on 2 separate servings plates as the “base” to your meal.
3. Then prepare the Creamy Curry Sauce.
4. Serve immediately or place in the fridge to cool for a couple of hours. Store in an air-tight container in the fridge for up to 2 days.

Notes

Protein boost: I served this with a grilled steak on the side. Feel free to use anything here. If you’re low-carb, add an animal protein. If you’re vegan, try roasted chickpeas or tempeh.
Noodles: if you don’t have a couple of packs of Kanten Noodles in your pantry just yet, you could make this recipe with zucchini noodles.

Nutrition Information Per Serving