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