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Curried Stir-Fried Noodles with Vegetables
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
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
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.
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:
In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
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.
Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.
Recipe uploaded with Shop'NCook for iPhone.
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