Curried Cup O’ Zoodles: Two Ways

Making my first bowl of instant noodles was my rite of passage into cooking. It meant that I was ready for “big girl” tasks in the kitchen:

1. use the stove without burning down the house,
2. boil water (a critical life skill),
3. follow cooking instructions, and
4. season food “to taste”

It was a moment of glory.

I was deeply craving some instant cup noodles the other day, but I couldn’t bring myself to actually go buy one. I’ve outgrown my instant cup noodle days during college. Instead, I made a healthier version by swapping out the deep-fried noodles for fresh zucchini noodles. I also substituted the MSG-filled flavor packets for my own curry sauce blend. For the curry sauce, I used yellow curry powder for one version, and Thai red curry paste for the other. Feel free to tweak the seasonings to your liking.

I am obsessed with these cup o’ zoodles right now. They’re great for those days when I don’t have much time to cook, and I can make them one or two days ahead. It all comes together in 20 minutes, and this includes prep time! Feel free to add more zucchini noodles, chicken, tofu or vegetables. Enjoy!

MASTERING MY MISTAKES / COOKING NOTES

• Hot contents! This is probably obvious to you already, but your glass jar will get quite hot when you’re making the noodles. If you want to be extra careful, you can wrap the jar with a tea towel when you are preparing and eating the noodle soup.
• Julienne the carrots: Because carrots can be quite thin, they don’t work as well with the spiralizer. To make carrot noodles, I prefer using a julienne peeler. You can also slice carrots thinly with you knife or create carrot ribbons with a vegetable peeler.

If you make this recipe, let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump!

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Servings: 1 Serving

Author: Lisa Lin

Curried Cup O’ Zoodles: Two Ways

Prep Time10 minutes mins

Cook Time8 minutes mins

Total Time18 minutes mins

Ingredients

Yellow Curry Zoodles

• 1 medium zucchini
• 1 1/4 teaspoons curry powder
• 1/4 cup light coconut milk
• 1/4 teaspoon ground ginger
• pinch of salt
• 2/3 cup cooked chicken breasts, shredded
• 1/2 cup diced red peppers
• 3 tablespoons sliced scallions
• boiling water

Red Curry Zoodles

• 1 medium yellow zucchini
• 3/4 cup julienned carrots
• 1 tablespoon red curry paste
• 1/4 cup light coconut milk
• 1/2 teaspoon granulated garlic
• 1/8 teaspoon red pepper flakes
• pinch of salt
• 1 teaspoon honey
• juice from 1/2 lime
• 3/4 cup extra-firm diced tofu
• 3 tablespoons sliced scallions

Instructions

For the Yellow Curry Zoodles

• Trim the ends of the zucchini and spiralize into noodles. You can also create zucchini noodles with a julienne peeler or a regular vegetable peeler. Set aside.
• Add the curry powder, coconut milk, ginger and salt into the jar. Stir everything until well combined. Top with zoodles, chicken, red pepper and sliced scallions.
• Cover the jar and refrigerate until you are ready to eat.
• Boil about 2 to 3 cups of water. Fill the mason jar about halfway (1 1/2 to 2 cups of water) and cover up the jar. You can add more water if you want more broth. Let everything rest for 5 minutes before shaking. I liked turning the jar over and shaking it up and down to distribute the curry sauce. Serve immediately.

For the Red Curry Zoodles

• Trim the ends of the yellow zucchini and spiralize into noodles. Set aside.
• Add the curry paste, coconut milk, garlic, red pepper, salt, honey and lime juice into the jar. Stir everything until well combined. Top everything with the zoodles, carrots, tofu and scallions.
• Cover the jar and refrigerate until you are ready to eat.
• Boil about 2 to 3 cups of water. Fill the mason jar about halfway (1 1/2 to 2 cups of water) and cover up the jar. You can add more water if you want more broth. Let everything rest for 5 minutes before shaking. I liked turning the jar over and shaking it up and down to distribute the curry sauce. Serve immediately.

Notes

NUTRITION INFORMATION (Yellow Curry): Yields 1 serving. Amount per serving: Calories: 263, Total Fat 8.5g, Saturated Fat: 1.2g, Sodium: 396mg, Cholesterol: 79mg, Total Carbohydrate: 14g, Dietary Fiber: 5g, Sugar: 9g, Protein 33g

NUTRITION INFORMATION (Red Curry): Yields 1 serving. Amount per serving: Calories: 305, Total Fat 14g, Saturated Fat: 2g, Sodium: 484mg, Cholesterol: 2mg, Total Carbohydrate: 34g, Dietary Fiber: 9g, Sugar: 18g, Protein 21g

Nutrition

Serving: 1jar

Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!

TOOLS I USED FOR THIS RECIPE

• Paderno Spiralizer: This is the best spiralizer I’ve used for making zucchini noodles. I’ve tried some brands that spit out small zucchini noodle fragments, but the Paderno creates noodles that are more uniform in shape. The entire until does slide on my counter sometimes, but I’m willing to deal with it for zucchini noodles that are cut better.
• Kuhn Rikon Julienne Peeler: I love that this peeler is stainless steel and the handle fits well in my hand.