Curry-Spiced Noodles

Name: Curry-Spiced Noodles
Ingredients: 8 ounces dry udon noodles (thick, round Japanese wheat noodles) or spaghetti; 4 teaspoons peanut oil, divided; 2 cups julienne-cut carrot; 2 cups julienne-cut red bell pepper; 1 cup julienne-cut green bell pepper; 4 cups thinly sliced shiitake mushroom caps (about 8 ounces); 3 tablespoons chopped peeled fresh lemongrass; 1 tablespoon grated peeled fresh ginger; 1 tablespoon red curry paste; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 8 garlic cloves, minced; 1 cup organic vegetable broth; 1/2 cup water; 2 teaspoons lower-sodium soy sauce; 1/4 teaspoon kosher salt; 3 green onions, thinly sliced; 1/3 cup cilantro leaves; 1/4 cup chopped dry-roasted, unsalted cashews

19 ingredients

3 steps

Ingredients

8 ounces dry udon noodles (thick, round Japanese wheat noodles) or spaghetti
4 teaspoons peanut oil, divided
2 cups julienne-cut carrot
2 cups julienne-cut red bell pepper
1 cup julienne-cut green bell pepper
4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
3 tablespoons chopped peeled fresh lemongrass
1 tablespoon grated peeled fresh ginger
1 tablespoon red curry paste
2 teaspoons ground cumin
1 teaspoon ground turmeric
8 garlic cloves, minced
1 cup organic vegetable broth
1/2 cup water
2 teaspoons lower-sodium soy sauce
1/4 teaspoon kosher salt
3 green onions, thinly sliced
1/3 cup cilantro leaves
1/4 cup chopped dry-roasted, unsalted cashews

Directions

1

Cook noodles according to package directions, omitting salt and fat. Set noodles aside; keep warm.
2

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons peanut oil to pan; swirl to coat. Add carrot to pan; saute 2 minutes. Add bell peppers; saute 2 minutes. Remove carrot mixture from pan.
3

Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat. Add mushrooms; saute for 2 minutes. Add lemongrass and the next 5 ingredients (through garlic); cook for 1 minute, stirring constantly. Add broth, 1/2 cup water, soy sauce, and salt. Bring to a boil; cover, reduce heat, and simmer for 2 minutes or until slightly thick. Add noodles, carrot mixture, and onions; cook for 2 minutes, tossing to combine. Divide noodle mixture evenly among 4 bowls; top with cilantro and cashews.