Curried Rice Noodles

From Moosewood Restaurant Low Fat Favorites. Serve with baked tofu and a steamed veggie on the side. I like green beans.

1/2 pound rice stick noodles

DRIED SPICES:
2 tsp curry powder
1 tsp cumin
1/2 tsp turmeric
1/2 tsp coriander

SAUCE:
2 Tbsp dry sherry
3 Tbsp soy sauce
1/4 cup water
1 tsp sugar

VEGETABLES:
1 Tbsp minced garlic
1 Tbsp grated ginger root
1 Tbsp canola oil
1 cup thinly sliced red onion
1 cup peeled, julienned carrots
1 cup sliced yellow oe red bell pepper
4 cups thinly sliced bok choy or napa cabbage
salt and pepper to taste

GARNISH: (optional - one or some)
lime wedges
minced fresh cilantro, basil or scallions

METHOD:

Place the noodles in a heatproof bowl and cover with boiling water. Cover the bowl and set aside.

Mix together spice mixture, and in a separate bowl, sauce ingredients. Set aside.

In a large nonstick pan, combine garlic, ginger and oil. Sauté on medium heat for about 2 minutes, stirring often. Add red onion and carrots and cook for 3-5 minuts more, stirring often. Add bell peppers and continue to cook another 4 minutes. Add cabbage and spice mixture and cook for 1-2 minutes. Pour in sauce, cover and simmer for 2 minutes or until cabbage is tender.

Drain the noodles and stir into the sauté. Season with salt and pepper. Garnish as desired.