Vegetable-Cashew-Noodle Bowl

You can have this Asian dinner for four on the table in 30 minutes...and there's just one pan to wash! ...MORE + LESS -

7 to 8 oz udon noodles (from 10-oz package)

1 red bell pepper, seeded, cut into thin 2x1/4-inch strips

1 yellow bell pepper, seeded, cut into thin 2x1/4-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 tablespoon)

1/4 cup lightly salted roasted cashews

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1

In 6- to 8-quart Dutch oven, heat 4 quarts water to boiling. Add noodles; return to boiling. Reduce heat; boil 13 to 14 minutes, adding bell peppers and carrots during last 4 minutes of cooking time, until noodles are tender. Drain; place in large bowl.
2

Meanwhile, in food processor, place cilantro, lemon peel and garlic. Cover; process until very finely chopped. Add lemon juice, salt, pepper and oil. Cover; process until mixture forms a smooth puree.
3

Pour cilantro sauce over noodle mixture; toss to coat evenly. Divide mixture into 4 individual serving bowls. Garnish with onion and cashews.