Monday, November 30, 2009

CHINESE VEGETARIAN NOODLES

1 1/2 tbsp minced garlic
1 tbsp minced fresh ginger (1 tsp ground ginger)
1 1/2 tbsp curry powder (or less to suit your taste)
1/4 cup vegetable broth
3 tbsp soy sauce
1/2 tsp sugar
3/4 tsp salt
1/4 tsp fresh ground black pepper
1 1/2 tbsp corn oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 cups thinly sliced cabbage
1/2 lb rice stick noodles (ethnic food section), softened in hot water and drained

Make a curry seasoning by mixing together the following:, garlic, ginger, curry powder; set aside.

Make a basic Chinese sauce by mixing together the vegetable broth, soy sauce, sugar, salt, pepper; set aside.

Heat a heavy skillet over high heat; add the oil and heat until hot, about 30 seconds. Add the curry seasoning and stir-fry until fragrant, about 10 seconds. Add the onion lices and stir-fry for a minute or until barely tender. Add the red and green peppers; stir-fry for another minute. Add the cabbage and cook for 2 or 3 minutes until everything is crisp tender. Add the Chinese sauce and the noodles. Carefully toss to mix. Cook, stirring, for 30 seconds. Best served hot.

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