- Level
- very easy
- Prep Time
- 14 mins
- Total Time
- 20 mins
- Serves
- 4-6
Ingredients
- 8 oz
- rice-stick vermicelli noodles
- 2 tsp
- Compliments Toasted Sesame Oil
- 1 tbsp
- water
- 1 tbsp
- Compliments Soy Sauce
- 2 tsp
- granulated sugar
- 1 ½ tsp
- salt, divided
- ½ tsp
- white pepper or freshly ground pepper
- 5 tsp
- Madras curry powder or medium curry powder
- â…“ cup
- Compliments Vegetable Oil, divided
- 1
- small onion, thinly sliced
- 1
- sweet bell pepper, thinly sliced
- 1 ¼ cups
- sugar snap peas or snow peas, cut into thin strips
- 2
- cloves garlic, minced
- 1 pkg
- Compliments Organic Shiitake Mushrooms, sliced
- 113 g
- 3
- green onions, thinly sliced on a bias
Directions
Step 1
Prepare noodles following package instructions. Drain and transfer to a baking sheet tossed with the sesame oil.
Step 2
In a small bowl, combine the water, soy sauce, sugar, 1 tsp of the salt and pepper until sugar is dissolved.
Step 3
Heat a wok or large skillet over medium-high heat. Add 1 tbsp of the oil; add onions and cook, stirring for 1 minute. Add peppers, sugar snap peas, ¼ tsp of the remaining salt and cook, stirring until vegetables are tender-crisp, 1 minute. Remove to a plate.
Step 4
Repeat with 1 tbsp of the remaining oil, mushrooms, green onions and ¼ tsp of the remaining salt, and cook, stirring until tender, 2 to 3 minutes. Remove and place on the same plate.
Step 5
Reduce heat to medium-low; add the remaining 4 tbsp oil until just hot. Add garlic then the curry powder and cook, stirring until fragrant, 20 to 30 seconds. Add reserved noodles and cook, turning until well coated in the curry powder.
Step 6
Add the reserved vegetables, tossing well. Drizzle in the soy sauce mixture, carefully tossing to coat.
Tip
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