Santa Fe New Mexican

CURRIED SINGAPORE NOODLES WITH STIR-FRIED VEGGIES

Makes 4 to 6 servings

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2 tablespoon­s low-sodium soy sauce (may substitute tamari) 1 tablespoon mirin 1 packed tablespoon dark brown sugar 1 tablespoon water 4 ounces vermicelli rice noodles One 1-inch piece fresh ginger root ¼ head green cabbage (13 or 14 ounces) ½ large red bell pepper ½ medium red onion 3 or 4 ounces fresh snow peas 2 tablespoon­s grapeseed or vegetable oil Kosher salt 2 teaspoons Asian chile garlic paste 2 teaspoons curry powder, preferably Madras Preparatio­n: Bring a deep saucepan of water to a boil over high heat.

Meanwhile, whisk together the soy sauce, mirin, brown sugar and water in a bowl.

Add the noodles to the pot; remove from the heat and let sit for 3 minutes while you peel and grate the ginger.

Drain the noodles. Use your clean hands to tear or separate them into 5 or 6 clumps.

Cut the cabbage into very thin slices. Seed the bell pepper, then cut the flesh into thin strips. Cut the red onion into very thin slices. String the snow peas as needed and cut in half on the diagonal.

Heat the oil in a large nonstick skillet or wok over mediumhigh heat. Once the oil shimmers, add the cabbage, red bell pepper, red onion and snow peas (to taste). Season lightly with salt and stir-fry for 3 to 4 minutes, until the vegetables are lightly browned yet still somewhat crisp.

Add the ginger, chile-garlic paste and curry powder; stir fry for 30 seconds or so, until fragrant and the veggies are evenly coated.

Reduce the heat to medium-low; add the cooked rice noodles and stir-fry until well incorporat­ed. The noodles should pick up some of the curry color.

Add the soy sauce mixture and stir-fry for a few seconds. Taste, and add a bit more salt, as needed.

Divide among individual plates or wide bowls. Serve warm, with a starter bowl of warm miso soup.

Adapted from Simple Green Suppers: A Fresh Strategy for OneDish Vegetarian Meals, by Susie Middleton (Roost Books, 2017). Nutrition Per serving: 160 calories, 3 g protein, 25 g carbohydra­tes, 5 g fat, 0 g saturated fat, 0 mg cholestero­l, 300 mg sodium, 3 g dietary fiber, 6 g sugar.

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