Singapore Noodles

I admit that I'm not generally a big curry fan, but in this case, it really adds a special zing to the dish.  

This dish is light and healthy.  Chocked full of vegetables, it's a welcome change at this time of the year.

Ingredients:
8 oz rice vermicelli noodles
1 Tsp hot curry powder (I used medium hot and it had a bite still)
2 cloves garlic
1 inch fresh ginger (I didn't have any so didn't use it)
3 Tbsp vegetable oil
1 bunch bok choy (I used baby bok choy)
4 medium carrots
12 oz bag bean sprouts
1 bunch green onions
1/4 soy sauce
1 tsp sesame oil
1 chili garlic sauce (optional)

Place the dry rice noodles in a bowl and cover with room temperature water.  Let soak for 15 minutes.  Drain in a colander after they have soaked and are softened.  Return the noodles to the bowl, cut the noodles into pieces (approx 6" in length) to facilitate stir frying later.  Sprinkle the noodles with the curry powder and toss to coat.  Set aside.

Combine the soy sauce, sesame oil and chili sauce in a separate bowl.  Set aside.

Meanwhile, prepare all of your vegetables.  Peel and mince the garlic and ginger, julienne the carrots, wash and thinly slice the bok choy, rinse the bean sprouts and slice the green onion.

Heat vegetable oil in a wok over high heat.  When the pan is hot, add the garlic and ginger and stir fry quickly and briefly, about 1 minute.  Add the vegetables, reserving some green onion for garnish.  Stir fry the vegetables until they begin to soften.

Add the noodles to the pan and stir fry for 1-2 minutes.  Remove the pan from the heat and add the wet ingredients.


Notes:

• I added thinly sliced sweet onion to the dish.
• I also added cooked chicken.
• Don't let the curry intimidate you - it was good!
• I'm not sure where I got this recipe from, so if it's yours or you know where it came from, I'd like to give credit to the chef.....