Curry spiced noodles
Recipe by Michelle
8 ounces dry udon noodles (thick, round Japanese wheat noodles) or spaghetti
Peanut oil
2 cups julienne-cut carrot
2 cups julienne-cut red bell pepper
1 cup julienne-cut green bell pepper
4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
3 tablespoons chopped peeled fresh lemongrass
1 tablespoon grated peeled fresh ginger
1 tablespoon red curry paste
2 teaspoons ground cumin
1 teaspoon ground turmeric
8 garlic cloves, minced
1 cup vegetable broth
1/2 cup water
2 teaspoons lower-sodium soy sauce
1/4 teaspoon kosher salt
3 green onions, thinly sliced
1/3 cup cilantro leaves
1/4 cup chopped dry-roasted, unsalted cashews
1. Prepare noodles according to the package direction and keep warm.
2. Heat a large skillet over medium-high heat.
3. Add peanut oil, swirling to coat pan.
4. Add carrot and saute for 2 minutes.
5. Add red and green bell pepper and saute for another 2 minutes. Remove carrot and peppers from the pan.
6. Heat the skillet over medium-high heat and add peanut oil to the pan, swirling to coat the pan.
7. Add mushrooms, lemongrass, ginger, curry paste, cumin, tumeric, and garlic cloves.
8. Cook for a minute, stirring constantly.
9. Add vegetable broth, water, soy sauce, and salt.
10. Bring to a boil, cover and let simmer for about 2 minutes (can go longer to try and get it to thicken a bit).
11. Add carrot mixture, noodles and green onions. Toss to combine.
12. Let sit for a few minutes and stir up again to get the sauce to coat the noodles a bit more. Serve topped with cilantro and cashews.
main courses, vegetarian curry August 18, 2012 04:23
Author myrecipes.com/recipe/curry...
No one has liked this recipe.
No comments yet.