Dehydrated Recipes

Curry Noodle Bowl | Commercial Dehydrators

This tasty Curry Noodle Bowl is a sure way to keep you warm on those cold winter nights. It looks healthy, and tastes sooo good.

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Machine recommendation
Servings Icon
Serves
2
Prep time icon
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 2 servings Asian cellophane noodles
  • 1/2 cup dehydrated mixed veggies (Carrot, Jalapeno, Broccoli, Bell Pepper)
  • 1/2 cup dehydrated chicken
  • 2 tablespoons cumin
  • 2 tablespoons curry powder
  • 2 tablespoons garam masala
  • 2 tablespoons coriander
  • 1 teaspoon ground ginger
  • 4 tablespoons dry milk
  • 4 tablespoons coconut cream powder
  • Pinch of cayenne
  • Salt and pepper to taste
  • Large handful of cashews
  • 3 cups boiling water
Ingredients
macros
  • 2 servings Asian cellophane noodles
  • 1/2 cup dehydrated mixed veggies (Carrot, Jalapeno, Broccoli, Bell Pepper)
  • 1/2 cup dehydrated chicken
  • 2 tablespoons cumin
  • 2 tablespoons curry powder
  • 2 tablespoons garam masala
  • 2 tablespoons coriander
  • 1 teaspoon ground ginger
  • 4 tablespoons dry milk
  • 4 tablespoons coconut cream powder
  • Pinch of cayenne
  • Salt and pepper to taste
  • Large handful of cashews
  • 3 cups boiling water
Instructions
  1. Add all the ingredients except cashews to a medium bowl.
  2. Pour boiling water over, stir thoroughly then cover for 10 minutes or until the chicken and vegetables are tender.
  3. Top with cashews.
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Machine recommendation
Prep time icon
Serves
2
Prep time icon
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 2 servings Asian cellophane noodles
  • 1/2 cup dehydrated mixed veggies (Carrot, Jalapeno, Broccoli, Bell Pepper)
  • 1/2 cup dehydrated chicken
  • 2 tablespoons cumin
  • 2 tablespoons curry powder
  • 2 tablespoons garam masala
  • 2 tablespoons coriander
  • 1 teaspoon ground ginger
  • 4 tablespoons dry milk
  • 4 tablespoons coconut cream powder
  • Pinch of cayenne
  • Salt and pepper to taste
  • Large handful of cashews
  • 3 cups boiling water
Ingredients
macros
  • 2 servings Asian cellophane noodles
  • 1/2 cup dehydrated mixed veggies (Carrot, Jalapeno, Broccoli, Bell Pepper)
  • 1/2 cup dehydrated chicken
  • 2 tablespoons cumin
  • 2 tablespoons curry powder
  • 2 tablespoons garam masala
  • 2 tablespoons coriander
  • 1 teaspoon ground ginger
  • 4 tablespoons dry milk
  • 4 tablespoons coconut cream powder
  • Pinch of cayenne
  • Salt and pepper to taste
  • Large handful of cashews
  • 3 cups boiling water
Instructions
  1. Add all the ingredients except cashews to a medium bowl.
  2. Pour boiling water over, stir thoroughly then cover for 10 minutes or until the chicken and vegetables are tender.
  3. Top with cashews.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/