Curry-Spiced Noodles

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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

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