Singapore-StyIe Rice Noodles

Singapore-StyIe Rice Noodles

Serves 6 | 30 minutes orfewer
Like Singapore itself, this dish brings together flavors from many traditions.
1 8-oz. pkg. rice vermicelli
1/4  cup low-sodium vegetable broth
3 Tbs. low-sodium soy sauce
2 Tbs. Chinese cooking wine or sherry
1 Tbs. plus 1 tsp. brown sugar
2 Tbs. canola or peanut oil
1/2  lb. shiitalce mushrooms, stemmed and thinly sliced (5 cups)
1 red bell pepper, thinly sliced (1 cup)
1 green bell pepper, thinly sliced (1 cup)
1/2 onion, thinly sliced (1/2  cup)
4 cups thinly sliced napa cabbage
2 cloves garlic, minced (2 tsp.}
2 Tbs. curry powder
4 green onions, chopped (1/2 cup)

1 | Soak rice noodles in hot water 15 minutes,or until softened. Drain, and set aside.
2 |Whisl< together broth, soy sauce, wine, and brown sugar in bowl. Set aside.
3 | Heat wok over high heat, until water droplets evaporate within 1 second. Aclcl oil, and swirl to coat wok. Add mushrooms, bell peppers, and onion; stir-fry 2 to 3 minutes, or until vegetables are softened. Add cabbage, garlic, and curry powder, and cook 1 to 2 minutes more. Add broth mixture, and toss with vegetables; add noodles, and toss to combine. Stir-fry 2 to 3 minutes, or until noodles absorb some of sauce and soften.  Remove from heat, and stir in green onions.

PER 2-CUP SERVING 251 cal; 3 g prot; 5 g total fat
(<1 g sat fat); 50 g carb; 0 mg chol; 300 mg sod;
4 g iiber; 8 g sugars