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.
Cook noodles according to package directions, omitting salt and fat. Set noodles aside; keep warm.
Heat a large nonstick skillet over medium-high heat.
Add 2 teaspoons peanut oil to pan; swirl to coat.
Add carrot to pan; saut 2 minutes.
Add bell peppers; saut 2 minutes.
Remove carrot mixture from pan.
Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat.
Add mushrooms; saut 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.