Curry-Spiced Noodles Recipe

Name: Curry-Spiced Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook noodles according to package directions, omitting salt and fat. Set noodles aside; keep warm.
2
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons peanut oil to pan; swirl to coat. Add carrot to pan; saute 2 minutes. Add bell peppers; saute 2 minutes. Remove carrot mixture from pan.
3
Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat. Add mushrooms; saute 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.

754

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Curry-Spiced Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry-Spiced Noodles

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