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Curry Spiced Noodles Recipe

   
 

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     Curry Spiced Noodles

Category   Entrees - Maindishes
Sub Category   None

Ingredients
8 oz dry udon noodle (thick, round Japanese wheat noodles) or spaghetti
4 tsp peanut oil, or olive oil
2 cups julienne-cute carrot, 2 cups red bell pepper
1 cup julienne-cut green bell pepper, 4 cups thinly sliced shiitake mushroom caps
3 tbsp chopped peeled fresh lemongrass, 1 tbsp red curry paste
2 tsp ground cumin, 1 tsp ground tumeric
8 garlic cloves, minced. 1 cup organic vegetable broth
1/2 cup water. 2 tsp low 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

Instructions
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 tsps 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.
Heat the remaining 2 tsps 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.


Originally Submitted
1/14/2011





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