Curried Vegetarian Noodles
You'll love the vibrant flavors of this curry sauce, which is perfect over vegetables and noodles. If you're in the mood for a more substantial dish, try adding chicken strips or peeled shrimp along with the veggies.
Credit: Asian Noodles
Servings: 4
Ingredients:
* 1 1/2 tablespoons minced garlic
* 1 tablespoon minced fresh ginger
* 1 1/2 tablespoons curry powder, preferably Madras
* 1/4 cup vegetarian broth (or see note)
* 3 tablespoons soy sauce
* 1/2 teaspoon sugar
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 1/2 tablespoons corn oil or safflower oil
* 2 1/2 cups very thinly sliced red onion
* 2 cups thinly sliced red bell pepper
* 4 cups thinly sliced napa cabbage
* 1/2 pound drained rice stick noodles softened in hot water
Directions:
To make the curry seasonings, mix together the garlic, ginger and curry powder. Set aside.
To make the basic Chinese sauce, mix together the broth, soy sauce, sugar, salt and pepper. Set aside.
Heat a wok or heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds. Add the curry seasonings and stir-fry until fragrant, about 10 seconds. Add the red onions and stir-fry for about 1 minute, until barely tender. Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2 to 3 minutes, until all are crisp-tender. Add the basic Chinese sauce and the noodles and toss carefully to mix. Cook, stirring, for 30 seconds. Transfer to a serving dish and serve hot or at room temperature.
Note: If you're not a vegetarian or don't have vegetable broth on hand, you can substitute chicken broth, but the dish is no longer vegetarian.
