- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Allergens: Soy, Tree Nuts
- Servings: 4
- 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)
Cook dry udon noodles according to package directions, omitting salt and fat. Set aside (but keep warm).
Heat large nonstick skillet over medium-high heat.
Add 2 teaspoons peanut oil to 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 remaining 2 teaspoons oil in 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 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 noodle mixture evenly among 4 bowls, garnishing with cilantro and cashews.