January Recipe

Curried Noodles with Vegetables

From The Gourmet Cookbook

Serves: 8 as a side dish, 6 as a main course

½ pound very thin rice stick noodles (rice vermicelli)
¼ cup chicken stock
3 TBLS soy sauce
1 tsp salt
½ tsp sugar
¼ tsp freshly ground black pepper
2 TBLS vegetable oil
1 ½ TBLS minced garlic
1 TBLS minced peeled fresh ginger
1 ½ TBLS curry powder
2 medium red onions, thinly sliced
2 red bell peppers, cored, seeded, and cut into very thin strips
3 medium carrots, finely shredded
½ medium head Napa cabbage, thinly sliced
2 TBLS Chinese rice wine (I used extra chicken stock)
2 cups (about 6 ounces) bean sprouts, rinsed and dried

 Soak noodles in boiling water to cover in a large bowl for 30 minutes. Drain.

 Stir together chicken stock, soy sauce, salt, sugar, and pepper in a small bowl.

 Add stock mixture, noodles, and bean sprouts and stir-fry until most of liquid is absorbed. Transfer to platter.

Heat oil in a wok or deep 12-inch skillet over high heat until it begins to smoke. Add garlic, ginger, and curry powder and stir-fry until fragrant, about 15 seconds. Add onions and stir-fry until slightly wilted, about 1 minute. Add bell peppers, carrots, cabbage, and wine and stir-fry until vegetables are tender, 5-7 minutes.