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Curry powder is one of my favorite spices. It adds a warm spice flavor to foods. I use it often and made it the star of this dish.

A package of coleslaw mix was in the refrigerator that needed to be used toot suite. Cabbage, when cooked, wilts down significantly so I bulked it up with some noodles and chicken. Onions, garlic, soy sauce and curry powder were used to round out the flavor profile.

The end result was a satisfying and very tasty dinner. The hubby declared it a keeper so it’s now a regular in our menu rotation.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Coleslaw mix
  • Noodles – I used Barilla whole grain thin spaghetti. You can substitute in your favorite noodles. I think spaghetti squash would also work well in this recipe
  • Chicken breast
  • Onion
  • Garlic
  • Fresh ginger
  • Curry powder
  • Garlic powder
  • Reduced sodium soy sauce
  • Olive oil

Making the Curried Noodles, Cabbage & Chicken

  • Multi-tasking is essential to making this dish in a reasonable time frame.
  • Slice up the chicken breast and put it in a bowl to marinate with soy sauce and a pinch of garlic powder. Set the chicken aside.

  • While the chicken is marinating, put a pan of water on the cook top to boil for the noodles.
  • Then slice the onion, grate the fresh ginger and finely mince the garlic or run it through a garlic press.

  • Add the chicken and soy sauce it was marinating in to a hot skillet. Quickly cook the chicken. When it is done transfer it and any juice to a clean bowl.

  • Place the noodles in the boiling water and cook until al dente.

  • Saute the onions in the olive oil until they are tender. Then add the garlic, fresh ginger curry powder and saute briefly until they are aromatic.
  • Add the cabbage and remaining soy sauce to the skillet. Stir until the cabbage is well mix with the onions, garlic, ginger and curry powder. Saute the cabbage until it becomes tender.

  • Add the cooked chicken any any juice back to the skillet and toss with the cabbage.
  • Drain the cooked noodles and put them in the skillet and toss them with the cabbage and chicken. Taste and add a bit more curry powder if you think it is needed. Transfer everything to a bowl.

  • Serve and enjoy. Refrigerate leftovers.

Serving Ideas

  • Curried cabbage, noodles and chicken can be served for lunch with some fruit.
  • For dinner this recipe pairs well with a side salad and some naan bread.

WW 3 pt per 1/6 of recipe, 4 pt per 1/4 of recipe

Note, now that WW has switched to app only, I can no longer provide clickable links to my WW recipes.

Update, thanks to WW connect forum user, gloriaazpub, for alerting me that curry powder was missing from the recipe card. The recipe card has been corrected.

Curried Cabbage, Noodles & Chicken

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 206.2kcal

Equipment

  • Cutting board
  • Chef knife
  • garlic press
  • hand grater

Ingredients  

  • 10½ oz chicken breast (see note)
  • 14 oz coleslaw mix
  • 5 oz noodles, Barilla whole grain thin spaghetti
  • 1 medium onion
  • 7 cloves garlic
  • 1 tsp fresh ginger
  • 6 tbsp reduced sodium soy sauce, divided
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • ¼ tsp curry powder, extra if you think it is needed

Instructions

  • Slice the chicken breast and place it in a bowl with 2 tbsp of the soy sauce and a pinch of garlic powder. Stir it and set it aside to marinade for at least 15 min.
  • Put a pan of water on the cook top to boil for the noodles.
  • Slice the onions and then cut the slices in half. Run the garlic cloves through a garlic press or finely mince them. Grate the fresh ginger.
  • Heat a skillet and then add the chicken and marinade to it. Stir the chicken as it cooks. When it is cooked through, transfer it and any juices to a clean bowl and set aside.
  • Add the noodles to the boiling water and cook until al dente. Drain off the water and set aside.
  • Add olive oil to the same skillet. When the oil is hot, add the onions and saute until they are tender. Then add 1 tbsp curry powder, garlic and ginger to the pan and saute for about 30 sec until they are aromatic.
  • Next add the coleslaw mix to the skillet along with 4 tbsp of soy sauce. Saute until the cabbage is tender.
  • Add the cooked noodles to the skillet and toss to mix. Taste and add more soy sauce and/or garlic powder if you think it is needed.
  • Finally add the cooked chicken and any residual juice to the skillet and toss to mix. Taste and add the extra ¼ tsp of curry powder f you think it is needed. I like a strong curry taste and used 1 tbsp plus ¼ tsp total of the curry powder.
  • Transfer the skillet contents to a bowl or platter. Serve and enjoy.
  • Refrigerate leftovers.

Notes

You can add more chicken if you desire more protein.
While I haven't tried it, I think spaghetti squash will work well in this recipe. I plan on trying it in the near future and will update on the results with a note.
I did not add any extra salt as I thought there was plenty from the soy sauce.
 
Nutrition info at the very bottom of the recipe card is for 1/6 of the recipe.
 
Nutrition Info for 1/4 of the recipe is as follows:
cal 309.4 kcal | fat 6.9 g | sat. fat 1 g | sodium 926 mg | carbs 36.8 g | fiber 5.6 g | total sugar 5.4 g | protein 25.8 g
 

Nutrition

Serving: 1serving | Calories: 206.2kcal | Carbohydrates: 24.6g | Protein: 17.3g | Fat: 4.6g | Saturated Fat: 0.7g | Sodium: 617mg | Fiber: 3.7g | Sugar: 5.4g
Tried this recipe?Let us know how it was!
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