Curried Vegetarian Noodles
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Curried Vegetarian Noodles
| Wed, 06-06-2007 - 7:44am |
Curried Vegetarian Noodles

A great fun and simple one dish meal!

Serving: 10
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serving: 10
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
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 (omit or substitute splenda)
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 cooked & drained soba noodles or thin whole wheat pasta
1. To make the curry seasonings, mix together the garlic, ginger and curry powder. Set aside.
2. To make the basic Chinese sauce, mix together the broth, soy sauce, sugar, salt and pepper. Set aside.
3. Heat a wok or heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds.
4. Add the curry seasonings and stir-fry until fragrant, about 10 seconds.
5. Add the red onions and stir-fry for about 1 minute, until barely tender.
6. 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.
7. Add the basic Chinese sauce and the noodles and carefully toss to mix.
8. Cook, stirring, for 30 seconds.
9. Transfer to a serving dish and serve hot or at room temperature.
Cook's Notes: If you're not a vegetarian or don't have vegetable broth on hand, you can substitute chicken broth, but the dish is no longer vegetarian.
2. To make the basic Chinese sauce, mix together the broth, soy sauce, sugar, salt and pepper. Set aside.
3. Heat a wok or heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds.
4. Add the curry seasonings and stir-fry until fragrant, about 10 seconds.
5. Add the red onions and stir-fry for about 1 minute, until barely tender.
6. 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.
7. Add the basic Chinese sauce and the noodles and carefully toss to mix.
8. Cook, stirring, for 30 seconds.
9. Transfer to a serving dish and serve hot or at room temperature.
Cook's Notes: If you're not a vegetarian or don't have vegetable broth on hand, you can substitute chicken broth, but the dish is no longer vegetarian.



Made this for dinner last night--YUM! Even my DS (almost-4, as he likes to say), ate his whole bowl! DH likes a little more protein in his meals, so next time I might add some shrimp, chicken, or even tofu to it. But I loved it as-is, and plan on having the leftovers cold for dinner tonite. :o)
After making this, though, I decided I need to replace my white plastic cooking spoons with black ones--the ones I used are now permanently stained yellow from the curry--as is my favorite wooden spoonula. :o)
Dana