Vegetable Curried Noodles

Vegetable Curried Noodles

By msd_lab Published: November 2, 2012

Lemongrass is rich in a substance called citral which aids in digestion. It also relieves spasms, muscle cramps, and headaches.

Ingredients

• 8 oz rice noodles thin brown
• 2 tsp coconut oil
• 2 cups carrots thinly sliced lengthwise
• 2 cups red pepper bell, thinly sliced lengthwise
• 1 cup green pepper bell, thinly sliced lengthwise
• 2 cups shitake mushrooms sliced
• 3 tbsp lemongrass fresh, chopped, use lower bulb only
• 1 tbsp ginger fresh, minced
• 1 tbsp red curry paste
• 2 tsp cumin ground
• 1 tsp turmeric
• 5 cloves garlic pressed
• 1 cup vegetable broth recipe »
• 1/2 cup water
• 2 tsp soy sauce
• 1 tbsp lemon juice fresh
• 3 green onions thinly sliced
• 1/3 cup cilantro chopped
• 1/4 cup cashews unsalted

Instructions

1. Cook noodles according to package directions. Set noodles aside.
2. In a large skillet, heat 1 tsp coconut oil over medium-high heat.
3. Add carrot, sauté for 2 minutes, then add bell peppers and mushrooms, sauté 2 minutes. Remove from skillet into a bowl and set aside.
4. Heat the remaining 1 teaspoon coconut oil in skillet over medium-high heat.
5. Add lemongrass, ginger, red curry paste, cumin, turmeric, lemon juice and garlic, cook for 1 minute, stirring constantly.
6. Add broth, 1⁄2 cup water, and soy sauce, bring to boil.
7. Cover, reduce heat and simmer for 2 minutes or until slightly thick.
8. Add noodles, carrot and bell pepper mixture, and green onions and cook for 2 minutes, stir well.
9. Garnish with cilantro and cashews.

• Yield: 4-6 Servings
• Ready In: 35 mins

• Course: Main Dishes
• Features: Gluten Free, Vegan