Ingredients
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1/2 lb angel hair pasta or 1/2 lb spaghettini pasta
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1 tablespoon vegetable oil
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2 garlic cloves, finely chopped
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3 green onions, finely chopped
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1 tablespoon curry powder
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1/2 teaspoon hot chili paste
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2 leeks, trimmed and thinly sliced
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1 sweet red pepper, thinly sliced
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1/4 lb bean sprouts
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1/3 cup vegetable stock or 1/3 cup water
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2 tablespoons soy sauce
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1 tablespoon granulated sugar
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1 tablespoon sesame oil
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1 tablespoon rice wine (sherry OK)
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1 carrot, grated
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1 tablespoon chopped fresh gingerroot
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1/4 lb chicken breast, cut into chunks (or you can substitute herbal flavour tofu)
Instructions
- Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
- Drain well.
- (If you are using regular pasta, cook in pot of boiling water until tender).
- In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
- Heat vegetable oil in large non-stick wok on medium-high heat.
- Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu).
- Remove and reserve.
- Add garlic, ginger and green onions to wok.
- 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 until barely wilted.
- Add bean sprouts and reserved sauce and bring to a boil.
- Add chicken/tofu and noodles and cook together until hot and well combined.
- Serve hot.