Cook noodles according to package directions, omitting salt and fat. Set noodles aside; keep warm.
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.
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.
This dish is missing something. It was bland and boring. Cayenne pepper or Madras curry powder or chicken broth instead of veggie broth might have helped, but I don't think that would have improved it enough. The prep work took a lot of time and wasn't worth the results. On the other hand, i enjoyed all of the fresh vegetables. And, it aways feels good to eat light and healthy.
I liked this recipe...it could have been spicier however it was good as is and for people that do not eat spicy food a lot....I could not get udon noodles so used a whole grain thin spaghetti which worked well otherwise I made as instructed...I will say that you could easily substitute any vegetables you would like and it would taste great
I didn't think this was spicy enough so I added a little Sriracha sauce to my serving and it was fine. I had some lemongrass that I had frozen but it wasn't worth using and I threw it out. I used lemon zest instead although that isn't really Asian. I skipped the green bell pepper in favor of snow peas and shiitakes were too expensive so I used baby bellas. A ggod recipe made better with tweaks.
This sounded really good and I generally love this style of food, but it was just pretty bland. And it was labor-intensive for something that was fairly unimpressive. I wouldn't make this again, but it could probably be good with some tweaks.
Delicious!! I loved this recipe, though I did add an extra tablespoon of curry paste to make it extra spicy. I also used yolk-less noodles instead of the udon. This one is definitely making it into my recipe box!
We absolutely loved this dish. I doubled the batch for a group of guys who were helping a friend move and they ate every noodle. It was fantastic. Prep time is much longer than 20 minutes though. For a few review: http://www.takingonmagazines.com/2011/02/curry-spiced-noodles-from-cooking-light.html
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