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
  

Cook noodles according to package directions, omitting salt and fat. Set noodles aside; keep warm.

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons peanut oil to pan; swirl to coat. Add carrot to pan; sauté 2 minutes. Add bell peppers; sauté 2 minutes. Remove carrot mixture from pan.

Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat. Add mushrooms; sauté 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.

Serves 4 (1 1/2 c., 1 T. cashews, 4 tsp. cilantro); 402 calories.

VERDICT: I was anticipating this being really good, based on the ingredients going in, but it ended up being bland. If I make it again, I would reduce the sauce more, increase the curry paste, and maybe add lime juice. Keep, conditionally.