Vegetable-Cashew-Noodle Bowl
4 servings (11⁄4 cups each)
Equipment
Ingredients
- 7 to 8 oz uncooked Japanese udon noodles from 10-oz package
- 1 red bell pepper seeded, cut into 2×1⁄4-inch strips
- 1 yellow bell pepper seeded, cut into 2×1⁄4-inch strips
- 2 small carrots thinly sliced
- 2 cups fresh cilantro leaves
- 1 tablespoon grated lemon peel
- 3 cloves garlic
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 ⁄4 cup olive oil
- 1 green onion sliced
- 1 ⁄4 cup lightly salted roasted cashews
Instructions
- In 6- to 8-quart Dutch oven or sauce pot, heat 4 quarts water to boiling.
- Add noodles; return to boiling.
- Reduce heat; boil 13 to 14 minutes or until noodles are tender.
- During last 4 minutes of cooking time, add bell peppers and carrots.
- Drain; place in large bowl.
- Meanwhile, in food processor, process cilantro, lemon peel and garlic until very finely chopped.
- Add lemon juice, salt, pepper and oil; process until mixture forms a smooth puree.
- Pour cilantro sauce over noodle mixture; toss to coat evenly.
- Divide mixture into 4 individual serving bowls.
- Garnish each with green onion and cashews.
Notes / Tips / Wine Advice:
Udon noodles are wheat noodles popular in Asia. They are readily available now at many larger grocery stores and at stores that specialize in Asian cuisines. If desired, substitute linguine or fettuccine for the udon noodles.
Nutritional Information
Calories: 410 kcal