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-

By Betty Crocker Kitchens

August 17, 2011

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

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

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

small carrots, thinly sliced

cups fresh cilantro leaves

tablespoon grated lemon peel

cloves garlic

teaspoon lemon juice

Salt and pepper to taste

1/4

cup olive oil

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.

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.