Serves 6

1Tbs. Safflower or Corn Oil

Curry Seasonings:
3-4 cloves Garlic, minced
1 Tbs. Fresh Ginger, minced
1 1/2 Tbs. Madras Curry Powder
1 2/3 Cups Red Onions, sliced very thin
2 Cups Red Bell Peppers, thinly sliced
4 Cups Napa Cabbage, thinly sliced

Basic Chinese Sauce:
1 Cup Vegetable Broth
3 Tbs. Soy Sauce
1 tsp. Sugar
1 tsp. Salt
1 tsp. Freshly Ground Black Pepper
8 oz. Thin Rice Stick Noodles, softened in hot water and drained

METHOD:
Heat a heavy skillet or wok over high heat. Add oil and heat about 30 seconds or until very hot. Add curry seasonings and stir-fry 10-15 seconds. Add red onion and stir-fry for 1 minute. Add red bell pepper and stir-fry for 1 minute. Add cabbage and stir-fry 2-3 minutes, until tender-crisp.

Add Chinese sauce and noodles and toss carefully to incorporate with vegetables. Stir about 30 seconds to 1 minute, to heat through. Turn into a serving dish and serve. This dish may be eaten hot or at room temperature.