Wednesday, January 26, 2011

Recipe: Spicy Noodles

Spicy Noodles
Serves 4
This delicious dish takes some prep work but is well worth the effort. When working with lemongrass, remember to use only the lower bulb of the stalk, and remove the tough outer leaves before chopping. I normally buy fresh lemongrass from Meijer (find it already peeled in the produce section where the fresh herbs are located) or at Jungle Jim's. If you are unable to source it fresh, Colonel De's Gourmet Spices at Findlay Market stocks dried lemongrass, Whole Foods sells diced lemongrass in jars, and I've seen squeeze tubes of lemongrass paste in the produce section of my local Kroger Marketplace.


Ingredients

Ingredients:
8 oz whole wheat spaghetti
4 tsp peanut oil, divided
2 Cups julienne-cut carrots
3 Cups julienne-cut bell pepper
4 Cups thinly sliced mushrooms
3 Tbs peeled, chopped lemongrass
1 Tbs peeled, minced ginger
1 Tbs Sriracha sauce (If heat isn't your thing, decrease the amount of Sriracha sauce to a teaspoon. Substitute Sambal Oelek for an added kick)
1 tsp turmeric
2 tsp ground cumin
8 cloves garlic, minced
1 Cup vegetable broth
1/2 Cup water
2 tsp low-sodium soy sauce
1/4 tsp kosher salt
1/3 Cup cilantro leaves
1/4 Cup chopped cashews

How to prepare fresh lemongrass:

Discard tough outer leaves of lemongrass



Place knife blade flat against trimmed stalk; pound to release aromatic oils



Mince finely



A mezzaluna makes easy work of the cilantro



chopped cilantro

Directions:

1. Boil spaghetti; set aside and keep warm.



2. Heat a large non-stick skillet over medium-high heat.
Add 2 tsp peanut oil and swirl to coat, then add carrots to pan.
Saute two minutes.



3. Add bell pepper and saute two minutes. Remove mixture
from pan.



4. Heat remaining oil in pan and add mushrooms. Saute two minutes.



5. Add lemongrass, ginger, Sriracha sauce, turmeric, cumin and garlic.
Cook for one minute, stirring constantly.



6. Add broth, water, soy sauce and salt. Bring to a boil; cover and
reduce heat. Simmer for a couple of minutes.



7. Add spaghetti and carrot mixture. Cook for several minutes, tossing
to combine.



Only 400 calories and 10 grams of fat per serving!



8. Top with cilantro and cashews.


For printable recipe, click here.

5 comments:

Heather said...

That looks awesome! I'm definitely adding that to the recipe book!

wonderousclusterf#@k said...

This looks super tasty! I think I might just make it for dinner tonight!

Veggie Option said...

Let me know what you guys think of the recipe.

wonderousclusterf#@k said...

I really liked it! It was even better the next day...the noodles soaked up all the flavor! I tweaked it a little, adding broccoli and onions and omitting all the spicy stuff b/c we are weaklings! I loved how easy it was and how versatile!

Veggie Option said...

Broccoli and onions sound like a wonderful addition.

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