Curried Tilapia with Rice Noodles

  • Serves 4
  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes

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Ingredients

Adjust Servings:
198g rice stick noodles dry
400g Tilapia frozen, thawed
2 tablespoons canola oil
1 tablespoon curry powder
1 teaspoon garlic powder
1 tablespoon sesame oil
1 tablespoon unsalted butter
3 tablespoons ginger minced
1 tablespoon garlic minced
1 cup red cabbage thinly sliced
1 cup snow peas
1 cup yellow onion sliced in 1/4" rings
1/4 cup no salt added chicken broth
2 tablespoons rice wine vinegar
1/4 cup cilantro finely chopped

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

3 Protein + 3 Starch + 1 Vegetable


Calories
447Kcal
Protein
25g
Carbohydrates
51g
Fibre
4.2g
Total Fat
16g
Saturated Fat
4g
Cholesterol
58mg
Sodium
158mg
Potassium
546mg
Phosphorus
295mg

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PHOSPHATE TIP: Tilapia is a low-phosphorus white fish. One portion of this recipe including the fish, vegetables and noodles accounts for 30% of your total daily phosphorus allowance.

Ingredients

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Preparation

1
Done

To cook rice noodles, bring a large pot of water to boil. Add the noodles and remove the pot from heat. Let the noodles soak for 5 minutes or until they are soft.

2
Done

Season tilapia filets with the canola oil, curry and garlic powder.

3
Done

In a skillet over medium-high heat, heat the sesame oil and butter. Fry the tilapia for 2 to 3 minutes per side. Remove fish from skillet and cover with aluminum foil to keep warm.

4
Done

In the same skillet over medium-high heat, sauté ginger, garlic, cabbage, snow peas and onions for 2 to 3 minutes until tender crisp.

5
Done

Add cooked rice noodles, chicken broth, and vinegar. Cook for another 2 to 3 minutes.

6
Done

Remove from heat. Add cilantro and mix to combine. Serve the noodles with the curried tilapia.

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