Spicy Noodles
Serves 4

This delicious dish takes a little time to prepare but is well worth
the effort. Remember to use only the lower bulb of the lemongrass
stalk, and remove the tough outer leaves before chopping. If heat isn't
your thing, decrease the amount of Sriracha sauce to a teaspoon.  

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
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


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.
8. Top with cilantro and cashews.

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