Making quick wok of noodles Stir-fry: Vibrant curry and vegetables blend to create a taste of Singapore.

Fast & Fresh

March 05, 1997|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

Singapore is a haven for lovers of noodles of all kinds," writes Nina Simonds in her new cookbook, "Asian Noodles" (Hearst Books, $21).

One of her favorite dishes she discovered while visiting a hole-in-the-wall eatery in that bustling city -- curried vegetarian noodles, which can be a meal in itself.

The recipe is included in her new book and is a quick dish that you can serve at home with an exotic, fresh, mixed-fruit salad.

Curried vegetarian noodles

Serves 6

1 1/2 tablespoons safflower or corn oil

2 1/2 cups very thinly sliced red onions

2 cups thinly sliced red bell peppers

4 cups thinly sliced Napa cabbage

CURRY SEASONINGS:

1 1/2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1 1/2 tablespoons curry powder, preferably Madras

BASIC CHINESE SAUCE:

1/4 cup Chinese (or regular) chicken broth

3 tablespoons soy sauce

1/2 teaspoon sugar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 ounces thin rice stick noodles (found in the Oriental section of many supermarkets or Asian markets or substitute cooked thin spaghetti), softened in hot water and drained

Heat a wok or large heavy skillet over high heat. Add the oil and heat until very hot. Add the curry seasonings and stir-fry about 10 seconds. Add the red onions and stir fry for about 1 minute. Add the red peppers, stir fry 1 minute, then add the cabbage and cook all for 2 to 3 minutes, until all are crisp-tender.

Add the basic Chinese sauce and the noodles, carefully tossing to mix. Cook, stirring, for 30 seconds. Transfer to a serving dish and serve hot or at room temperature.

Per serving: 240 calories, 1 gram saturated fat, 2 grams polyunsaturated fat, 43 grams complex carbohydrates.

Menu

Curried vegetarian noodles

Fresh fruit salad

Pub Date: 3/05/97

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