Vegetarian Curry with Homemade noodles

I had a wonderful weekend hangin’ with The Hubs and relaxing around the house. I was excited to finally have some time to bust out a few of my new mixer attachments, and whip up a batch of homemade pasta. I have made pasta by hand before, but it was bit more of a workout than I bargained for (props to all those old, Italian grandmothers out there!) The mixer made it a ton easier plus, it was actually really fun! Just like play doh!!

I used the recipe from the pasta attachments instructional manual. Just like the last time I made pasta, I had to add a couple of tablespoons more water than the original recipe called for. Once I have a solid pasta recipe down pat, I’ll be sure to post it on this site.

First you turn the dough into a pasta sheet

then turn the sheet into noodles!

I made kind of a mess. Thank god for dogs! Tally was stoked!

Now I think most people would think of Italian food in regards to homemade pasta, but I had something else in mind. I saw a recipe for Curry noodles in last month’s Cooking Light that I was dying to try! The Hubs and I LOVE curry (The Hubs even has his name on the wall at the local curry restaurant for finishing the hottest plate of curry that they serve) yet, I have never really been able to get a homemade curry quite right. (suggestions welcome) This one was, by far, my best attempt to date.

Curry Spiced Noodles recipe from Cooking Light

• 8  ounces  dry udon noodles (thick, round Japanese wheat noodles) or spaghetti
• 4  teaspoons  peanut oil, divided
• 2  cups  julienne-cut carrot
• 2  cups  julienne-cut red bell pepper
• 1  cup  julienne-cut green bell pepper
• 4  cups  thinly sliced shiitake mushroom caps (about 8 ounces)
• 3  tablespoons  chopped peeled fresh lemongrass
• 1  tablespoon  grated peeled fresh ginger
• 1  tablespoon  red curry paste
• 2  teaspoons  ground cumin
• 1  teaspoon  ground turmeric
• 8  garlic cloves, minced
• 1  cup  organic vegetable broth
• 1/2  cup  water
• 2  teaspoons  lower-sodium soy sauce
• 1/4  teaspoon  kosher salt
• 3  green onions, thinly sliced
• 1/3  cup  cilantro leaves
• 1/4  cup  chopped dry-roasted, unsalted cashews

1. Cook noodles according to package directions, omitting salt and fat. Set noodles aside; keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons peanut oil to pan; swirl to coat. Add carrot to pan; sauté 2 minutes. Add bell peppers; sauté 2 minutes. Remove carrot mixture from pan.

3. Heat the remaining 2 teaspoons oil in pan over medium-high heat; swirl to coat. Add mushrooms; sauté for 2 minutes. Add lemongrass and the next 5 ingredients (through garlic); cook for 1 minute, stirring constantly. Add broth, 1/2 cup water, soy sauce, and salt. Bring to a boil; cover, reduce heat, and simmer for 2 minutes or until slightly thick. Add noodles, carrot mixture, and onions; cook for 2 minutes, tossing to combine. Divide noodle mixture evenly among 4 bowls; top with cilantro and cashews.

Oh yum, yum, YUM! This was such delicious hangover food which was MUCH needed on Saturday! Plus, with the weather on and off raining all weekend, I couldn’t have thought of a more comforting food to slurp up while laying under a blanket on the couch. Can’t wait to be back there again next weekend! Is it Friday yet?