This will be a dish we’ll have to remake. It was amazingly delicious- and healthy (recipe was from Cooking Light). And it was beautiful to look at (colorful and vibrant), I almost didn’t want to eat it since it would ruin it! And it was spicy and had cilantro- so we both enjoyed it. Do I need to convince you any more? Just try it, I’m sure you’ll fall in love with it too.
Spicy Vegetable Noodles
Adapted from: Cooking Light Magazine
10 oz rice noodles
4 tbsp peanut oil
2 cups carrots, julienne cut
10 garlic cloves, minced
2 red bell peppers, cut into slices
1 cup green bell pepper, cut into slices
10oz cremini mushrooms, sliced
3 tbsp lemongrass, chopped
1 tbsp ginger, chopped
1 tbsp red curry paste
2 tsp ground cumin
1 cup vegetable broth
1/2 cup water
5 tsp soy sauce
1 tsp salt
3 green onions, sliced
1/3 cup cilantro, chopped
Cook noodles according to package directions. Meanwhile, heat 2 tbsp peanut oil on a skillet over medium heat. Add carrots and garlic to the pan, saute for 2 minutes. Add bell peppers to the pan and saute for another 2 minutes. Remove the mixture from the pan, set aside. Heat the rest of the peanut oil in the pan. Add mushrooms and saute for 2 minutes. Add the lemongrass, ginger, curry paste and cumin. Cook for 1 minute and stir constantly. Add the broth, water, soy sauce and salt. Bring to a boil, cover, reduce the heat and simmer until the sauce thickens. Finally, combine the noodles, carrot mixture, green onions and the sauce. Divide between 4 bowls and top with cilantro.
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