Recipe by Sharon123
Indian curry spices mixed with Asian noodles and sauce create a colorful, exotic noodle saute that is quick to make. From The Moosewood Low Fat Favorites Cookbook. If rice noodles are unavailable, use linguine or any Asian flat wheat noodle as a substitute-but don't use rice vermicelli.
Top Review by lauralie41
This was a tasty recipe and I also used half the ingredients. The flavors of the spices and rub with the vegetables and noodles is very good. A quick and easy dish to make! The rice noodles themselves,we were a little disappointed in. Next time I will use linquine. The texture of the noodles is what I think we were not real happy with. Instead of dry sherry I used fat free vegetable broth, lite soy sauce and splenda for the sugar. I omitted the vegetable oil and lightly sprayed the pan with cooking spray, also omitted the salt.
- 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
Directions See How It's Made
- Place the noodles in a heatproof bowl and cover them with boiling water.
- Cover the bowl and set aside.
- Mix together the curry powder, cumin, turmeric, and coriander in a small bowl.
- In a separate bowl, combine the sherry, soy sauce, water, and sugar and set aside.
- 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.
- Add the red onions and carrots and cook for 3 to 5 minutes, stirring often.
- Add the bell peppers and continue to cook, stirring, for about another 4 minutes.
- Add the bok choy and dried spice mixture and cook for 1 or 2 minutes.
- Pour in the sauce mixture, cover, and simmer for another 2 minutes, or until the bok choy is tender.
- Drain the rice noodles, which should be softened, and add them to the saute.
- Stir until hot, then season with salt and black pepper to taste.
- Serve with lime wedges and your choice of basil, cilantro, or scallions.
- 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.
- Add cayenne with the red onions and carrots; add chili paste, Tabasco, or Thai curry paste near the end of cooking.