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Curry Noodles with Stir-Fried Vegetables

A recipe for Curry Noodles with Stir-Fried Vegetables

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 3 -4 Servings
Course: Main Course
Cuisine: International

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

    Cup of Yum
  1. In a small bowl, mix together the chicken broth, soy sauce, sugar, salt, and pepper to make the sauce. Set aside.
  2. 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.
  3. 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.
  4. Toss in the noodles and sauce. Cooked until just heated through and mixed. Serve immediately or at room temperature.