CURRIED STIR-FRIED NOODLES WITH VEGETABLES

Curried Stir-Fried Noodles with Vegetables image

Yield Serves 4

Number Of Ingredients 20

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1/2 pound dried rice-stick noodles (rice vermicelli)*
3 medium carrots (about 1/2 pound)
1 bunch broccoli, cut into small 1 1/2-inch-long flowerets (about 3 cups), reserving stems for another use
white and pale green parts of 1 medium leek, cut lengthwise into 2-inch-long julienne strips
1 medium red onion, sliced thin lengthwise (about 2 cups)
For sauce
1/2 cup chicken broth
1 teaspoon cornstarch
4 tablespoons soy sauce
2 tablespoons Scotch
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Asian sesame oil
2 teaspoons vegetable oil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh gingerroot
1 tablespoon curry powder
1/4 teaspoon turmeric, if desired, for a brighter yellow color
4 scallions, cut lengthwise into 2-inch-long julienne strips
*available at Asian markets, some specialty foods shops and supermarkets

Steps:

In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl.
Make sauce:
In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring.
Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.