Total Time
35 Mins
Yield
4 servings (serving size: 1 1/2 cups noodle mixture, about 4 teaspoons cilantro, and 1 tablespoon cashews)
Photo: John Autry; Styling: Cindy Barr

How to Make It

Step 1

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

Step 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.

Step 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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