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Vegetable-Cashew-Noodle Bowl

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Betty Crocker Kitchens
Updated Aug 17, 2011
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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!

Vegetable-Cashew-Noodle Bowl

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 12
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Pour cilantro sauce over noodle mixture; toss to coat evenly. Divide mixture into 4 individual serving bowls. Garnish with onion and cashews.

Nutrition

410 Calories
18g Total Fat
8g Protein
53g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/4 Cups)
Calories
410
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
140mg
6%
Potassium
300mg
9%
Total Carbohydrate
53g
18%
Dietary Fiber
6g
24%
Sugars
4g
Protein
8g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
80%
80%
Calcium
4%
4%
Iron
10%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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