Curried Noodles

4 Servings
100% would make this recipe for Curried Noodles again.

Serve a simple tofu or chicken stir-fry on a bed of these flavorful noodles. (Cooking Light magazine 8-04)

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Curried Noodles Ingredients

4 ounces Wide rice stick noodles, uncooked (banh pho)	1 cup Green onions chopped
1/2 cup Water	1 cup Red bell pepper sliced (1/4-inch), cut in half
2 tablespoons Low-sodium soy sauce	1 tablespoon Fresh ginger grated and peeled
1 tablespoon Honey	1 teaspoon Curry powder
3/4 teaspoon Cornstarch	1 teaspoon Ground cumin
1 tablespoon Vegetable oil	3 cloves Garlic minced

Instructions for Curried Noodles

1. Cook noodles according to package directions, omitting salt and fat. Drain.
2. Combine cup water, soy sauce, honey, and cornstarch in a small bowl, stirring with a whisk.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onions and remaining ingredients; saute 3 minutes. Add noodles and water mixture; cook 1 minutes or until thoroughly heated and sauce is slightly thick.

Main Ingredient: NoodlesCuisine: Asian