Curried Rice Noodles

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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.

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Steps

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Place the noodles in a heatproof bowl and cover them with boiling water.

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Cover the bowl and set aside.

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Mix together the curry powder , cumin , turmeric , and coriander in a small bowl.

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In a separate bowl , combine the sherry , soy sauce , water , and sugar and set aside.

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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.

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Add the red onions and carrots and cook for 3 to 5 minutes , stirring often.

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Add the bell peppers and continue to cook , stirring , for about another 4 minutes.

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Add the bok choy and dried spice mixture and cook for 1 or 2 minutes.

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Pour in the sauce mixture , cover , and simmer for another 2 minutes , or until the bok choy is tender.

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Drain the rice noodles , which should be softened , and add them to the saute.

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Stir until hot , then season with salt and black pepper to taste.

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Serve with lime wedges and your choice of basil , cilantro , or scallion.

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Ingredients

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rice noodles, curry powder, ground cumin, turmeric, ground coriander, dry sherry, soy sauce, water, sugar, garlic, fresh gingerroot, vegetable oil, red onion, carrot, red bell peppers, bok choy, salt and black pepper