Curried Singapore-Style Noodles

Every time I post a blog entry, I feel like I need to have a story to go along with it. This one is short and simple. I asked Jordan to cook something for dinner while I was at gym boot camp one night and this is what he came up with. Its really tasty and delicious. He made it with chicken, but I think it would taste great with shrimp too.

Adapted from Hannaford Fresh (March-April 2009)

Ingredients

• 3/4 lb angel hair pasta
• 1 tbsp sesame oil
• 1 C low-sodium vegetable broth
• 1/4 C low-sodium soy sauce
• 2 tbsp light brown sugar
• 2 tbsp rice wine vinegar
• 1 tbsp vegetable oil
• 1 C carrots, julienned
• 1 red bell pepper, julienned
• 1 medium zucchini, julienned
• 2 medium leeks, white parts only, sliced into thin rings
• 4 scallions, chopped
• 1 tbsp garlic, minced
• 2 tbsp ginger, minced
• 1 tbsp curry powder
• 2 tsp asian-style hot chili sauce

Optional Ingredients

• 2 tsp vegetable oil
• 2 8-oz. packages of super-firm tofu, drained, patted dry, and cubed
• 1 lb large shrimp (41-50 count), peeled, deveined, tails removed
• 1 lb chicken, cubed

Recipe

1. Cook pasta in salted water until al dente (~4-5 minutes). Drain. Return to pot and toss with sesame oil.
2. In a small bowl, mix vegetable broth, soy sauce, brown sugar, and vinegar. This will be the sauce to add later.
   
3. Prepare optional ingredients over med-high heat with 2 tsp oil (chicken (~10 mins), tofu (~5 mins), shrimp (~2-3 mins)). Set aside when done and tent with aluminum foil.
4. In same or different pan from chicken, add the leeks, carrots, bell pepper, and zucchini. Cook and continuously stir for 4 minutes.
5. Add remaining ingredients (scallions, garlic, ginger, curry powder, hot chili sauce). Stir in and cook for 1 minute.
6. Add optional ingredients.
7. Pour vegetables over noodles and mix until evenly distributed.
8. Pour sauce over noodles, stirring once again until evenly distributed. Re-heat mixture over med-high heat and serve.

Servings Original recipe says 4, I say 5-6.