Spicy Vegetable Noodles

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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