Curry-Spiced Noodles

Photo: John Autry; Styling: Cindy Barr

Use only the lower bulb of the lemongrass stalk, and remove the tough outer leaves before chopping.

Yield: 4 servings (serving size: 1 1/2 cups noodle mixture, about 4 teaspoons cilantro, and 1 tablespoon cashews)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 10.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 12.7g
  • Carbohydrate: 66g
  • Fiber: 8.5g
  • Cholesterol: 0.0mg
  • Iron: 4.4mg
  • Sodium: 555mg
  • Calcium: 77mg

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

Preparation

  1. 1. Cook noodles according to package directions, omitting salt and fat. Set noodles aside; keep warm.
  2. 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. 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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