Meatless Monday: Curry-Spiced Noodles

Asian, Main Courses, Meatless, Pasta / Monday, January 3rd, 2011

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.

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24 thoughts on “Meatless Monday: Curry-Spiced Noodles”

  2. That sounds wonderful & your pictures are always so amazing! I'll have to pick up some lemongrass & make this.

  8. I just flagged this recipe in my Cooking Light magazine! I'm so glad to know you liked it. I'll have to try it soon!

  9. Checked your blog out from a tweet by @CookiePie0402. Recipe looks delicious — love the combination of ingredients! I've printed it out to try later. Thanks for sharing.

  10. Wow, this looks really good and since we seem to be suffering with the same head clogging, nose running, coughing germ from hell (sorry), I can't wait to try it. Hopefully, I will be able to taste it. Hope you feel better soon.

  11. Even when you're ill, you're making fabulous food. Something to aspire to, as I usually sit on the couch in a pharmaceutically-induced haze and am not fit for anything at all. Feel better! And for what it's worth… Neti Pot Roast does have a nice ring to it. ;)

  12. i don't know if there are words to describe how much i love curry…this sounds amazing! and you don't even miss the meat :)

  13. This looks like something my family would love. 2 ?'s would you use leftover spaghetti noodles and If I am unable to find lemon grass is it a big deal to leave it out?

    1. Yes, I'd use leftover spaghetti noodles in a heartbeat. And, no, it wouldn't be a big deal to leave out the lemongrass. Sometimes it's hard to find. Hope you guys love it!

  16. Great recipe and beautiful pic. I love curry noodles. Haven't made them in a while but you've inspired to make a new rendition of the dish. Hope you're feeling better!

  18. So funny! I saw the picture and was like, "Hmmm…wonder if that's from this month's Cooking Light?" :) I was very interested in this recipe, and am happy to know that it's worth making!

  19. No, no! No renaming of the blog! I still need to know where you are! LOL Feel better though :-( I'll trade you a pulled arm muscle for your cold….On second thought, NO I WON'T!!! LOL

  21. I have never bought fresh lemongrass but I love it in food. Guess there's a first time for everything. Was it difficult to find?

    1. I've found it at Whole Foods (in the exotic produce section) and Harris-Teeter (mixed in with the herbs). It looks like a long, thin leek, but it's "wound" really tightly. Very easy to deal with.

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