Curried Vegetarian Noodles
adapted from Asian Noodles by Nina Simonds
1 ½ tablespoons safflower or corn oil
1 ½ tablespoons minced garlic
1 tablespoon minced fresh ginger
1 ½ tablespoon curry powder, preferably Madras
2 ½ cups very thinly sliced red onions
2 cups thinly sliced red bell peppers
4 cups thinly sliced bok choy
Basic Chinese Sauce:
¼ cup vegetable broth
3 tablespoons wheat-free tamari sauce
½ teaspoon sugar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ pound thin rice stick noodles (vermicelli), softened in hot water and drained (or prepared according to package directions)
Mix the curry seasonings together. Mix the basic Chinese sauce together. Prepare the noodles.
Heat a wok or a heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds. Add the curry seasonings and stir-fry until fragrant, about 10 seconds. Add the red onions and stir-fry for about 1 minute, then add the bokchoy and cook for 2 to 3 minutes, until all are crisp-tender.
Add the basic Chinese sauce and the noodles, and carefully toss to mix. Cook, stirring, for 30 seconds. Transfer to a serving dish and serve hot or at room temperature.