Curry Noodles with Stir-Fried Vegetables
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Unrated
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
3 -4 Servings
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Course
Main Course
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Cuisine
International
Curry Noodles with Stir-Fried Vegetables
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A recipe for Curry Noodles with Stir-Fried Vegetables
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Ingredients
Sauce:
- 1/4 cup chicken broth Chinese if possible
- 3 tablespoons soy sauce
- 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
Stir-Fry:
- 1 1/2 tablespoons peanut oil or corn or safflower oil
- 1 1/2 tablespoons garlic minced
- 1 tablespoon ginger fresh, minced
- 1 1/2 tablespoons curry powder
- 2 1/2 cups red onion very thinly sliced
- 2 cups bell pepper thinly sliced
- 4 cups Napa cabbage thinly sliced
- 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.
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