Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 19
Steps:
- Place rice noodles in enough lukewarm water to cover. Let soak until soft, about 20 minutes. Drain, and set aside.
- Meanwhile, in a medium saute pan, heat 2 tablespoons vegetable oil over medium heat. Add curry and turmeric, and cook until fragrant, 1 to 2 minutes. Slowly add chicken stock; stir to combine. Remove from heat, and set aside.
- In a wok or large saute pan, heat 2 to 3 tablespoons vegetable oil over medium-high heat. Add onions, garlic, and shallots, and saute until just wilted, 1 to 2 minutes. Add broccoli and cauliflower, season with salt and pepper, and cook for about 1 minute. Add 2 tablespoons water; stir to combine. Add carrots, napa cabbage, and chiles, and cook until the vegetables are al dente, about 2 minutes.
- Make a well in the bottom of the wok. Pour 1 tablespoon vegetable oil into center of the well. Add egg. Allow to set slightly, then scramble, and incorporate into the other ingredients.
- Add soaked noodles and curry-turmeric mixture to wok. Mix thoroughly to combine. Cook to heat through. Stir in sliced scalions. Season with salt and pepper.
- Transfer to serving platter. Garnish with cilantro sprigs. Serve with a spoonful of chile sauce. Serve immediately.
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