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Shred chicken. Stir together water, garlic, curry, and lime juice. Bring to boil, then stir in noodles and green beans. Continue boiling over medium heat, stirring occasionally, 7 minutes or until noodles are tender. Stir in chicken and coconut; heat through. Sylvias comments: In spite of its name, this was more flavorful than spicy. For a more fiery effect, use more curry powder. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet email@example.com
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (41%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 30.8mg||9 %|
|Sodium 36.5mg||1 %|
|Potassium 200.6mg||5 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4g|
|Protein 10.7g||15 %|
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Calories per serving: 115
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