Recipe that must be made..

Curry-Spiced Noodles Recipe :) 

Use only the lower bulb of the lemongrass stalk, and remove the tough outer leaves before chopping.

Total: 35 minutes
Yield: 4 servings (serving size: 1 1/2 cups noodle mixture, about 4 teaspoons cilantro, and 1 tablespoon cashews)

Ingredients

• 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

Preparation

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; 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. 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.