Curried Stir-Fried Noodles with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 pound dried rice-stick noodles (rice vermicelli) |
3 medium carrots (about 1/2 pound) |
1 bunch broccoli, cut into small 1 1/2-inch-long flowerets (about 3 cups), reserving stems for another use |
white and pale green parts of 1 medium leek, cut lengthwise into 2-inch-long julienne strips |
1 medium red onion, sliced thin lengthwise (about 2 cups) |
1/2 cup chicken broth |
1 teaspoon cornstarch |
4 tablespoons soy sauce |
2 tablespoons scotch |
1 tablespoon sugar |
1 teaspoon salt |
1 teaspoon asian sesame oil |
2 teaspoons vegetable oil |
1 1/2 tablespoons minced garlic |
1 1/2 tablespoons minced peeled fresh gingerroot |
1 tablespoon curry powder |
1/4 teaspoon turmeric, if desired, for a brighter yellow color |
4 scallions, cut lengthwise into 2-inch-long julienne strips |
Directions:
1. In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
2. Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl.
3. Make sauce: In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
4. Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring.
5. Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.
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