Nutritive Information
- Calories: 150
- Carbs: 27 grams
- Fat: 2 grams
- Protein: 4 grams
Ingredients
- 1 1/2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 1 1/2 tablespoons curry powder, preferably Madras
- 1/4 cup vegetable broth
- 3 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1/2 - 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons corn oil or safflower oil
- 2 1/2 cups very thinly sliced red onion
- 2 cups thinly sliced red bell pepper
- 4 cups thinly sliced Napa cabbage
- 1/2 pound rice stick noodles, softened in hot water and drain
Instructions
- Make curry seasoning by mixing together the garlic, ginger and curry powder; set aside.
- Make basic Chinese sauce by mixing together the broth, soy sauce, sugar, salt and pepper; set aside. Heat a wok or heavy skillet over high heat.
- Add the oil and heat until very hot, about 30 seconds. Add the curry seasoning and stir-fry until fragrant, about 10 seconds. Add the red onions and stir-fry for about 1 minute, until barely tender.
- Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2 to 3 minutes, until all are crisp-tender.
- Add the Chinese sauce and the noodles and carefully toss to mix. Cook, stirring, for 30 seconds.
- Transfer to a serving dish and serve hot or at room temperature.
