Serving:  10

Ingredients

• 1 1/2 tablespoons minced garlic

•  1 tablespoon minced fresh ginger

•  1 1/2 tablespoons curry powder, preferably Madras

•  1/4 cup vegetable broth

•  3 tablespoons soy sauce

•  1/2 teaspoon sugar

•  1/2 - 1 teaspoon salt

•  1/4 teaspoon ground black pepper

•  1 1/2 tablespoons corn oil or safflower oil

•  2 1/2 cups very thinly sliced red onion

•  2 cups thinly sliced red bell pepper

•  4 cups thinly sliced Napa cabbage

•  1/2 pound rice stick noodles, softened in hot water and drain

   Directions

• Make curry seasoning by mixing together the garlic, ginger and curry powder; set aside.

• Make basic Chinese sauce by mixing together the broth, soy sauce, sugar, salt and pepper; set aside. Heat a wok or heavy skillet over high heat.

• Add the oil and heat until very hot, about 30 seconds. Add the curry seasoning and stir-fry until fragrant, about 10 seconds. Add the red onions and stir-fry for about 1 minute, until barely tender.

• Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2 to 3 minutes, until all are crisp-tender.

• Add the 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.

   Nutritional Information

• Calories: 150

• Carbs: 27 grams

• Fat: 2 grams

• Protein: 4 grams