This recipe brings together many flavors and spices from many different Asian cultures. It's not quite
as healthy as the rest of my recipes, but who can resist a good udon noodle dish?!
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 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.