Curried Udon
Curried Udon
This recipe brings together many flavors and spices from many different Asian cultures. It's not quiteas healthy as the rest of my recipes, but who can resist a good udon noodle dish?!
Ingredients
- 8 oz dry udon noodles
- 4 teaspoons peanut oil, (separate into 2 teaspoons each)
- 2 cups julienne-cut carrots
- 2 cups red bell pepper, (Julienne-cut)
- 1 cup green bell pepper, (Julienne-cut)
- 8 oz shiitake mushroom caps, thinly sliced
- 3 tablespoons fresh lemongrass, (peeled, chopped)
- 1 tablespoon fresh ginger, (peeled, grated)
- 1 tablespoon red Thai curry paste
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 8 cloves garlic, (minced)
- 1 cup organic vegetable broth
- 1/2 cup water
- 2 teaspoons low-sodium soy sauce
- 1/4 teaspoon kosher salt
- 3 green onions, (thinly sliced)
- 1/3 cup cilantro leaves
- 1/4 cup cashews, (dry-roasted, unsalted, chopped)
Instructions
- Cook dry udon noodles according to package directions, omitting salt and fat. Set aside (but keep warm).
- Heat a large nonstick skillet over medium-high heat.
- Add 2 teaspoons peanut oil to the pan, swirling to coat.
- Add carrots and sauté for 2 minutes.
- Add red and green bell peppers and sauté for 2 minutes.
- Remove mixture from pan.
- Heat the remaining 2 teaspoons of oil in a pan over medium-high heat, swirling to coat.
- Add mushrooms and sauté for 2 minutes.
- Add lemongrass, ginger, curry paste, cumin, turmeric, and garlic, and cook for 1 minute, stirring constantly.
- Add vegetable broth, water, soy sauce, and salt, and bring to a boil.
- Cover, reduce heat, and simmer until slightly thick (about 2 minutes).
- Add noodles, carrot mixture, and onions, and cook for 2 minutes, tossing to combine.
- Divide the noodle mixture evenly among 4 bowls, garnishing with cilantro and cashews.
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