Curry-Spiced Noodles

Ingredients

• 1 cup julienne-cut bell pepper green
• 2 cups julienne-cut bell pepper red
• 2 cups julienne-cut carrot 
• 0.3 cup cilantro leaves 
• 0.3 cup dry-roasted unsalted chopped
• 1 tablespoon ginger fresh grated peeled
• 8  garlic cloves minced
• 3  green onions thinly sliced
• 2 teaspoons ground cumin 
• 1 teaspoon ground turmeric 
• 0.3 teaspoon kosher salt 
• 3 tablespoons lemongrass fresh peeled chopped
• 2 teaspoons lower-sodium soy sauce 
• 4 teaspoons vegetable oil; peanut oil preferred divided
• 1 tablespoon curry paste red
• 8 ounces shiitake mushroom caps thinly sliced
• 8 ounces udon noodles dry thick (, round Japanese wheat noodles)
• 1 cup vegetable broth organic
• 0.5 cup water 

Equipment

• bowl
• frying pan

Directions

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.
3. Add 2 teaspoons peanut oil to pan; swirl to coat.
4. Add carrot to pan; saut 2 minutes.
5. Add bell peppers; saut 2 minutes.
6. Remove carrot mixture from pan.
7. Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat.
8. Add mushrooms; saut for 2 minutes.
9. Add lemongrass and the next 5 ingredients (through garlic); cook for 1 minute, stirring constantly.
10. 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.
11. 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.