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Vegetable-Cashew-Noodle Bowl

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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You can have this Asian dinner for four on the table in 30 minutes...and there's just one pan to wash!
Sep 8, 2011
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Ingredients

  • 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

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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