Vegetarian noodles with madras curry powder

Ingredients

• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger
• 1 1/2 tablespoons curry powder, preferably Madras
• 1/4 cup vegetarian broth (or see note)
• 3 tablespoons soy sauce
• 1/2 teaspoon sugar
• 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 drained rice stick noodles softened in hot water

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Preparation

• To make the curry seasonings, mix together the garlic, ginger and curry powder. Set aside.
• To make the basic Chinese sauce, mix 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 seasonings 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 basic 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.

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