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.

al2nc25's Review

Reesie39
January 29, 2012
I followed the recipe exactly but added shrimp. I too found it extremely bland and not spicy enough.

fairydragonstar's Review

BookLadyMO
January 29, 2012
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

Sue0601's Review

Sue0601
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.

cookieamity's Review

Kuenzi123
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..

Kuenzi123's Review

CherylT
May 19, 2011
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.

kodonnell's Review

kodonnell
March 14, 2011
I have made this twice now. Once with Udon noodles and the other with thin spaghetti. It is much better with the Udon. I added shrimp and used crimini mushrooms and extra spice. Total keeper...

ironspy's Review

MsBeasly
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!

jschmidt's Review

LeShock
March 05, 2011
Great. Not too spicy at all. Even my sister-in-law, who says she doesn't like spicy enjoyed it.

TheMomChef's Review

Soosh86
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