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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