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.