Curry Noodles with Stir-Fried Vegetables
A recipe for Curry Noodles with Stir-Fried Vegetables
Servings 3 -4 Servings
Ingredients
Sauce:
- 1/4 cup chicken broth Chinese if possible
- 3 tablespoons soy sauce
- 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Stir-Fry:
- 1 1/2 tablespoons peanut, corn, or safflower oil
- 1 1/2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 1 1/2 tablespoons curry powder
- 2 1/2 cups very thinly sliced red onions
- 2 cups thinly sliced bell peppers
- 4 cups thinly sliced Napa cabbage
- 1/2 pound rice noodles vermicelli, maifun, bihon
Instructions
- In a small bowl, mix together the chicken broth, soy sauce, sugar, salt, and pepper to make the sauce. Set aside.
- Fill a large bowl or pot with hot, just boiled water and add rice noodles. Let noodles soften until just tender, about 5 minutes. Drain, rinse with cold water, and drain again.
- Heat a large wok over high heat and add oil. Once the oil and pan are very hot, add the garlic, ginger, and curry powder. Stir-fry about 10-30 seconds, just until fragrant. Stir in the red onions and cook about a minute. Add the bell pepper slices and cook another minute. Stir in the Napa cabbage and cook for an additional 3 minutes, until all the vegetables are heated through and beginning to soften.
- Toss in the noodles and sauce. Cooked until just heated through and mixed. Serve immediately or at room temperature.