Curry Spiced Noodles

Experiment with different noodles and vegetables in this tasty vegetarian dish.
Easy Serves
SKILL LEVEL 4 to 6 servings
8 ounces dry Asian spaghetti shaped noodles such as egg noodles or udon noodles
1 tablespoon Mazola® Vegetable Oil
1-1/2 cups julienne cut carrots
1-1/2 cups red bell pepper strips
1 small zucchini, quartered and sliced
1 package Patak's® Tikka Masala Cooking Sauce
1/4 cup water
1/4 cup sliced green onions
1/4 cup loosely packed fresh cilantro
3 tablespoons chopped cashews

Cook noodles according to package directions, drain and set aside.  (These noodles usually cook for only 3 to 4 minutes.)

Heat oil in a large nonstick skillet or wok over medium high heat; add carrots, peppers, zucchini and mushrooms.  Cook for 1 to 2 minutes stirring occasionally.  Add the cooked noodles to the pan and pour the simmer sauce and water over vegetable noodle mixture.  Stir to combine and bring to a boil.

Reduce heat to low, stir in onions and simmer for 3 to 5 minutes or until sauce is bubbling and slightly thickened.  Sprinkle with cilantro and cashews; serve immediately.

Total Time
Cook Time 15 minutes

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