Curry-Spiced Noodles

• 8 ounces dry udon noodles (thick, round Japanese wheat noodles) or spaghetti
• 4 teaspoons peanut oil, divided
• 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 organic 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. Cook noodles according to package directions, omitting salt and fat. Set noodles aside; keep warm.
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons peanut oil to pan; swirl to coat. Add carrot to pan; saute 2 minutes. Add bell peppers; saute 2 minutes. Remove carrot mixture from pan.
3. Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat. Add mushrooms; saute for 2 minutes. Add lemongrass and the next 5 ingredients (through garlic); cook for 1 minute, stirring constantly. Add broth, 1/2 cup water, soy sauce, and salt. Bring to a boil; cover, reduce heat, and simmer for 2 minutes or until slightly thick. Add noodles, carrot mixture, and onions; cook for 2 minutes, tossing to combine. Divide noodle mixture evenly among 4 bowls; top with cilantro and cashews.

udon noodles, peanut oil, juliennecut carrot, juliennecut red bell pepper, juliennecut green bell pepper, shiitake mushroom, fresh lemongrass, fresh ginger, red curry, ground cumin, ground turmeric, garlic, vegetable broth, water, lower, kosher salt, green onions, cilantro

Taken from www.myrecipes.com/recipe/curry-spiced-noodles (may not work)