Cooking Club: Curried Noodles with Vegetables

It's a New Year! Did you try any of the many wonderful recipes from last years Cooking Club? I hope so. I spoke with Eric's mom and sisters and we are going to continue the Cooking Club with just a few changes. This year we aren't going to bother with the points (which I am pretty sure Rachel and Raelynn ended up tying last year) but we are still supposed to have our recipes and reviews in by certain dates, otherwise well we might not follow through. Also this year, every recipe we submit has to be from a different source. So if I submit a recipe from Rachel Ray, then for the rest of the year I cannot submit another recipe from her. That will definitely increase the range of things we make and make us step out of our comfort zones a bit more.

So join along and cook up some great new food! If you do cook a recipe, just leave a comment under that recipe with what you thought of it and any changes you might have made and I will feature you when I review the recipes. I will be reviewing December's recipes next week, so there is still time for those. I know I never reviewed November's-December was just a crazy month.

This first vegetarian recipe was submitted by Rachel

Curried Noodles with Vegetables

From the Gourmet Cookbook

Serves: 8 as a side dish, 6 as a main course

½ pound very thin rice stick noodles (rice vermicelli)
¼ cup chicken stock
3 TBLS soy sauce
1 tsp salt
½ tsp sugar
¼ tsp freshly ground black pepper
2 TBLS vegetable oil
1 ½ TBLS minced garlic
1 TBLS minced peeled fresh ginger
1 ½ TBLS curry powder
2 medium red onions, thinly sliced
2 red bell peppers, cored, seeded, and cut into very thin strips
3 medium carrots, finely shredded
½ medium head Napa cabbage, thinly sliced
2 TBLS Chinese rice wine (I used extra chicken stock)
2 cups (about 6 ounces) bean sprouts, rinsed and dried

Soak noodles in boiling water to cover in a large bowl for 30 minutes. Drain.

Stir together chicken stock, soy sauce, salt, sugar, and pepper in a small bowl.

Add stock mixture, noodles, and bean sprouts and stir-fry until most of liquid is absorbed. Transfer to platter.

Heat oil in a wok or deep 12-inch skillet over high heat until it begins to smoke. Add garlic, ginger, and curry powder and stir-fry until fragrant, about 15 seconds. Add onions and stir-fry until slightly wilted, about 1 minute. Add bell peppers, carrots, cabbage, and wine and stir-fry until vegetables are tender, 5-7 minutes.