Curry Noodles

Curry-Spiced Noodles are exactly the sort of thing you eat when you’ve been holed up in your house since New Year’s Eve because you can’t stop coughing and sneezing, and you are not fit to mix with the general public.

A big, beautiful, nourishing mess of color, texture and flavor. Like sunshine in your belly.

First, you stir-fry the carrots, red bell peppers, green bell peppers and mushrooms. Then add the big flavors – lemongrass, ginger, red curry paste, cumin, garlic and soy sauce – and toss in your udon noodles. I like to fill my bowl with this stuff, sprinkle on a little cilantro and some dry-roasted cashews, and dive in.

But if this cold lasts much longer, I will be renaming this blog “Neti Pot Roast.” You have been warned.

Curry-Spiced Noodles

Adapted from “Cooking Light” (January 2011)

Makes 4 servings (402 calories per serving)

  • 8 ounces dry udon 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 (Use only the lower bulb)
  • 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. 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; sauté 2 minutes. Add bell peppers; sauté 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; sauté for 2 minutes.
  4. Add lemongrass, ginger, red curry paste, cumin, turmeric and garlic; cook for 1 minute, stirring constantly.
  5. 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.
  6. Add noodles, carrot mixture, and onions; cook for 2 minutes, tossing to combine.
  7. Divide noodle mixture evenly among 4 bowls; top with cilantro and cashews.