Curried Rice Noodles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb rice noodles
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 2 tablespoons dry sherry
• 3 tablespoons soy sauce
• 1/4 cup water
• 1 teaspoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh gingerroot
• 1 tablespoon vegetable oil
• 1 cup thinly sliced red onion
• 1 cup peeled and julienned carrot
• 1 cup sliced red bell peppers (or combination of colors) or 1 cup yellow bell pepper (or combination of colors)
• 4 cups thinly sliced bok choy
• salt and black pepper

Recipe

• 1 place the noodles in a heatproof bowl and cover them with boiling water.
• 2 cover the bowl and set aside.
• 3 mix together the curry powder, cumin, turmeric, and coriander in a small bowl.
• 4 in a separate bowl, combine the sherry, soy sauce, water, and sugar and set aside.
• 5 in a large nonstick or well-seasoned cast iron skillet, combine the garlic, ginger, and oil and saute on medium heat for about 2 minutes, stirring constantly.
• 6 add the red onions and carrots and cook for 3 to 5 minutes, stirring often.
• 7 add the bell peppers and continue to cook, stirring, for about another 4 minutes.
• 8 add the bok choy and dried spice mixture and cook for 1 or 2 minutes.
• 9 pour in the sauce mixture, cover, and simmer for another 2 minutes, or until the bok choy is tender.
• 10 drain the rice noodles, which should be softened, and add them to the saute.
• 11 stir until hot, then season with salt and black pepper to taste.
• 12 serve with lime wedges and your choice of basil, cilantro, or scallions.
• 13 variations:.
• 14 for a spicy hot dish, add cayenne, chili paste, or tabasco to taste, or replace the dried spices with 1 or 2 tbsp of thai curry paste.
• 15 add cayenne with the red onions and carrots; add chili paste, tabasco, or thai curry paste near the end of cooking.
• 16 enjoy!