Curry-Spiced Noodles
INGREDIENTS
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8 ounces dry udon noodles or spaghetti
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4 teaspoons peanut oil, divided
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2 cups julienne-cut carrot
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2 cups julienne-cut red bell pepper
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1 cup julienne-cut green bell pepper
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4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
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3 tablespoons chopped peeled fresh lemongrass (Use only the lower bulb)
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1 tablespoon grated peeled fresh ginger
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1 tablespoon red curry paste
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2 teaspoons ground cumin
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1 teaspoon ground turmeric
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8 garlic cloves, minced
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1 cup organic vegetable broth
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1/2 cup water
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2 teaspoons lower-sodium soy sauce
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1/4 teaspoon kosher salt
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3 green onions, thinly sliced
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1/3 cup cilantro leaves
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1/4 cup chopped dry-roasted, unsalted cashews
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