Curried Rice Noodles

Ingredients:

• 1/2 lb rice noodles
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 2 tablespoons dry sherry
• 3 tablespoons soy sauce
• 1/4 cup water
• 1 teaspoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh gingerroot
• 1 tablespoon vegetable oil
• 1 cup thinly sliced red onion
• 1 cup peeled and julienned carrot
• 1 cup sliced red bell peppers or combination of colors or 1 cup yellow bell pepper or combination of colors
• 4 cups thinly sliced bok choy
• salt and black pepper

Steps:

• Place the noodles in a heatproof bowl and cover them with boiling water
• Cover the bowl and set aside
• Mix together the curry powder cumin turmeric and coriander in a small bowl
• In a separate bowl combine the sherry soy sauce water and sugar and set aside
• In a large nonstick or well-seasoned cast iron skillet combine the garlic ginger and oil and saute on medium heat for about 2 minutes stirring constantly
• Add the red onions and carrots and cook for 3 to 5 minutes stirring often
• Add the bell peppers and continue to cook stirring for about another 4 minutes
• Add the bok choy and dried spice mixture and cook for 1 or 2 minutes
• Pour in the sauce mixture cover and simmer for another 2 minutes or until the bok choy is tender
• Drain the rice noodles which should be softened and add them to the saute
• Stir until hot then season with salt and black pepper to taste
• Serve with lime wedges and your choice of basil cilantro or scallions
• Variations
• For a spicy hot dish add cayenne chili paste or Tabasco to taste or replace the dried spices with 1 or 2 tbsp of Thai curry paste
• Add cayenne with the red onions and carrots; add chili paste Tabasco or Thai curry paste near the end of cooking
• Enjoy