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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Curry-Spiced Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions