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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Curried Stir-Fried Noodles with Vegetables
From: jenschnak

  • 1/2 pound dried rice-stick noodles (rice vermicelli)
Veggies:
  • 2 medium carrots (about 1/2 pound), thinly sliced
  • 1 bunch broccoli, cut into small 1 1/2-inch-long flowerets (about 3 cups)
  • 1 small zucchini, cut into small strips
  • 1 medium red onion, sliced thin lengthwise (about 2 cups)
For sauce:
  • 1/2 cup veg. broth
  • 1 teaspoon cornstarch
  • 4 tablespoons soy sauce
  • 2 tablespoons dry sherry or white wine
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon Asian sesame oil
For sauteeing:
  • 2 teaspoons vegetable oil
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 tablespoons minced peeled fresh gingerroot
  • 1 tablespoon curry powder
  • 4 scallions, cut lengthwise into 2-inch-long julienne strips
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.

Steam veggies in steamer rack over boiling water (or in the microwave) until just tender. Drain.

Make sauce: In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.

Heat a wok over med-high heat until hot and add oil.
Stir-fry garlic and gingerroot until fragrant, about 5 seconds.
Add curry powder 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 toss until noodles are coated well with sauce.

Serves 4.