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Curry-Spiced Noodles

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

Nutrition 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

How to Make It

  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.