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Curried Stir-Fried Noodles with Vegetables

Curried Stir-Fried Noodles with Vegetables Categories:
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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