Curry-Spiced Noodles

Hello again! I apologize for my long absence. Something about being 9 months pregnant just makes cooking about the last thing I want to do, so we’ve been living off of a lot of non-blog worthy quick and or frozen meals. My newest issue of Cooking Light arrived and it inspired me just enough to go to the store for the ingredients to try a new recipe tonight. I only snapped one picture at the end cause, well I just didn’t feel like it. But its a pretty simple recipe so I think you’ll do ok without 10 more pictures of ingredients and my stove top.

This recipe called for a few things I couldn’t find at the store tonight so I made a few substitutions and I think it turned out well anyway. Shiitake mushrooms were 3 times the price, so I cheated and used baby bellas. I also searched up and down the aisles for red curry paste and gave up and just used red curry instead.

  • 8 ounces dry udon noodles (thick, round Japanese wheat noodles) or spaghetti
  • 4 tsp peanut oil, divided
  • 2 cups julienne-cut carrots
  • 2 cups julienne-cut red bell pepper
  • 1 cup julienne-cut green bell pepper
  • 4 cups thinly sliced shiitake mushroom caps (about 8oz)
  • 3 TBSP  chopped, peeled, fresh lemongrass
  • 1 TBSP grated, peeled, fresh ginger
  • 1 TBSP red curry paste
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 8 garlic cloves, minced
  • 1 cup vegetable broth
  • 1/2 cup water
  • 2 tsp lower-sodium soy sauce
  • 1/4 tsp kosher salt
  • 3 green onions, thinly sliced
  • 1/3 cup cilantro leaves
  • 1/4 cup chopped dry roasted, unsalted cashews

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

Heat a large nonstick skillet over med-high heat. Add 2 tsp peanut oil to pan, swirl to coat. Add carrots, cook 2 minutes. Add bell peppers, cook 2 minutes.  Remove carrot mixture from pan, set aside.

Heat remaining 2 tsp oil in pan over med-high heat, swirl to coat. Add mushrooms cook for 2 minutes. Add lemongrass, ginger, curry paste, cumin, turmeric, and garlic. Cook for 1 minute, stirring constantly.

Add broth, 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, onions, cook for 2 minutes, toss to combine.

Divide noodle mixture among 4 bowls, top with cilantro and cashews. Yield 4 servings, 402 calories per serving.

How to prepare lemongrass: