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.

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.

Ratings & Reviews

IoneTaylor's Review

IoneTaylor
June 21, 2012
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.

ironspy's Review

Reesie39
March 07, 2011
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!

TheMomChef's Review

BookLadyMO
February 27, 2011
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

cookieamity's Review

Sue0601
May 31, 2011
It was alright. I added shrimp to the mix as an added bonus, but felt the flavor was just alright. Probably won't make it again without tweaking it a little..

CherylT's Review

Kuenzi123
February 01, 2011
My husband and I enjoyed this recipe's flavors but prefer much less heat. I was surprised at how hot the recipe turned out considering I didn't add any hot peppers. The curry paste is really spicy and I will cut the amount in 1/2 next time I make it. We liked it so much that we cleaned our plates even though it was too hot for us. I added a squeeze of lime juice to mine which calmed things down a bit.

Jbrada's Review

CherylT
January 31, 2011
This was a Meatless Monday hit with our family (including our mushroom-hating children). It was labor intensive, but the flavor was worth the time it took to chop the veggies. We'll make this again soon!

LeShock's Review

kodonnell
January 12, 2011
This recipe is definitely a keeper. I had to use green peppers for all the peppers because I was out of red/orange/yellow, and I didn't have any curry paste on hand so subbed 1 heaping Tbs of Sriracha sauce instead. It was delicious, although my husband thought there was a little too much heat. Next time I'll go easier on the Sriracha for his sake. This dish is also excellent when reheated the following day.

Sue0601's Review

MsBeasly
October 02, 2011
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.

BookLadyMO's Review

LeShock
January 21, 2011
For the expense and effort involved (pre-julienne-cut peppers, shitake, and carrots may be easily available some places, but not in my part of the country), this was very disappointing. Flavor was boring, even after reducing the sauce far more than called for. I did substitute in some plain old white mushrooms for part of the shitake, but that was my only substitution. Too much effort for little payoff.

jarnolduf's Review

Soosh86
February 24, 2011
This was delicious! My husband and I both went back for seconds and my one year old also liked it. I couldn't find lemongrass at my grocery store, so I used some grated lemon rind instead. My family loves peanuts so I subbed roasted peanuts for the cashews. I will definitely make this again.