These bangkok curry noodle bowls are made with a spicy, creamy coconut milk sauce and plenty of veggies its the perfect way to use up the vegetables in your fridge. this recipe is vegan and gluten-free
2 tablespoon Low sodium soy sauce or gluten free tamari
2 teaspoon Coconut sugar or brown sugar
2 cup Broccoli florets
1 cup Shredded carrots
1 cup Shredded cabbage
1 Bell pepper, julienned
Nutrition value
709
calories per serving
44 g Fat12 g Protein63 g Carbs16 g FiberOther
Current Totals
44 g Fat
12 g Protein
63 g Carbs
16 g Fiber
MacroNutrients
Carbs
63 g
Protein
12 g
Fiber
16 g
Fats
Fat
44 g
Vitamins & Minerals
Calcium
145 mg
Iron
4 mg
Vitamin A
1197 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
126 mcg
Vitamin B12
0 mcg
Vitamin C
77 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
90 mg
Manganese
3 mg
Phosphorus
248 mg
Selenium
11 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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