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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use only the lower bulb of the lemongrass stalk, and remove the tough outer leaves before chopping. 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; sauté 2 minutes. Add bell peppers; sauté 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; sauté 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.
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