Curry-Spiced Noodles

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Curry-Spiced NoodlesRecipe
Photo: John Autry; Styling: Cindy Barr
Use only the lower bulb of the lemongrass stalk, and remove the tough outer leaves before chopping.
4 servings (serving size: 1 1/2 cups noodle mixture, about 4 teaspoons cilantro, and 1 tablespoon cashews)


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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


Total: 35 Minutes

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.

Created date

December 2010

Nutritional Information

Calories 402
Fat 10.8 g
Satfat 1.7 g
Monofat 4.5 g
Polyfat 2.3 g
Protein 12.7 g
Carbohydrate 66 g
Fiber 8.5 g
Cholesterol 0.0 mg
Iron 4.4 mg
Sodium 555 mg
Calcium 77 mg