Serves: 4-6
Source: Bonnie Stern’s “The Best of Heart Smart Cooking”
Ingredients:
- 1/2 lb (500g) thin rice vermicelli
- 1/3 cup vegetable stock or water
- 2 tbsp soy sauce
- 1 tbsp granulated sugar
- 1 tbsp dark sesame oil
- 1 tbsp rice wine
- 1 tbsp vegetable oil
- 1/4 lb chicken
- 1 tbsp chopped fresh ginger root
- 3 green onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp curry powder or paste
- 1/2 tsp hot Asian chili paste
- 2 leeks, trimmed and thinly sliced
- 1 carrot, grated
- 1 sweet red pepper, seeded and thinkly seeded
- 1/4 lb very fresh bean sprouts
Instructions:
1.Cover ride noodles with warm water and soak for 15-25 minutes. Drain noodles well.
2.In a small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
3.Heat vegetable oil in a large, deep non-stick skillet or wok on medium-high heat. Add chicken and stir-fry for a few minutes until slightly browned. Remove from pan.
4.Add ginger, green onions and garlic to skillet. Cook for 30 seconds. Add curry powder and chili paste and cook for 10 to 20 seconds longer. Add leeks, carrot and red pepper. Cook for a few minutes, or until barely wilted
5.Add bean sprouts and reserved sauce and bring to a boil. Add chicken and noodles and cook together until hot and well combined. Taste and adjust seasonings if necessary.