Name: Curried Stir-Fried Noodles with Vegetables
Yield: Serves 4
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; *available at Asian markets, some specialty foods shops and supermarkets

Recipe information

Yield
Serves 4

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)

For sauce

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

*available at Asian markets, some specialty foods shops and supermarkets

Preparation

Step 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.
Step 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.
Make sauce:
Step 3
In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
Step 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.
Step 5
Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.

TagsRice Noodle Noodle Pasta & Noodles Main Dinner Dairy Free Wok Gourmet

Recipe information

Ingredients

For sauce

Preparation

Step 1

Step 2

Make sauce:

Step 3

Step 4

Step 5

Recipe notes