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!

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

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

  • 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.

Expert Tips

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 linguini or fettuccine for the udon noodles.

Substitute other vegetables as you prefer. For example, substitute a green bell pepper for the yellow one, or in place of the fresh vegetables, substitute a 1-pound bag of frozen stir-fry vegetables.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/4 Cups)
Calories
410
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
140mg
140%;
Total Carbohydrate
53g
53%
(Dietary Fiber
6g
6%
  Sugars
4g
4%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
80%;
Calcium
4%;
Iron
10%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.