Curry-Spiced Noodles

Name: Curry-Spiced Noodles
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters julienne-cut green bell pepper; 473 milliliters julienne-cut red bell pepper; 473 milliliters julienne-cut carrot; 79 milliliters cilantro leaves; 59 milliliters chopped dry-roasted, unsalted cashews; 1 Tbsp grated peeled fresh ginger; 8 garlic cloves, minced; 3 green onions, thinly sliced; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 0 teaspoons kosher salt; 3 Tbsps chopped peeled fresh lemongrass; 2 teaspoons lower-sodium soy sauce; 4 teaspoons peanut oil, divided; 1 Tbsp red curry paste; 227 grams cups thinly sliced shiitake mushroom caps (about; 227 grams dry udon noodles (thick, round Japanese wheat noodles) or spaghetti; 237 milliliters organic vegetable broth; 118 milliliters water

Curry-Spiced Noodles is a vegan main course. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 397 calories, 15g of protein, and 12g of fat. This recipe serves 4. A mixture of green onions, lower-sodium soy sauce, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert.

Instructions

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

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Pasta

Salt

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add 2 teaspoons peanut oil to pan; swirl to coat.

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Peanut Oil

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Frying Pan

Add carrot to pan; saut 2 minutes.

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Carrot

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Frying Pan

Add bell peppers; saut 2 minutes.

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Bell Pepper

Remove carrot mixture from pan.

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Carrot

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Frying Pan

Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat.

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Cooking Oil

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Frying Pan

Add mushrooms; saut for 2 minutes.

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Mushrooms

Add lemongrass and the next 5 ingredients (through garlic); cook for 1 minute, stirring constantly.

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Lemon Grass

Garlic

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.

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Soy Sauce

Broth

Water

Salt

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.

Ingredients you will need

Cilantro