Ingredients
3
medium green onions
2
medium bell peppers
2
medium carrots
2
packages (5 ounces each) Japanese curly noodles or 10 ounces uncooked spaghetti
2
teaspoons sesame oil
1/3
cup water
1/4
cup dry sherry or Water
1/2
teaspoon chicken bouillon granules
1
tablespoon finely chopped gingerroot
2
tablespoons soy sauce
1
tablespoon chili puree with garlic
1
teaspoon curry powder
1/4
teaspoon sugar
2
garlic cloves, finely chopped
Preparation
Cut onions into 2-inch pieces; cut pieces into thin strips. Cut bell peppers into thin strips. Cut carrots into julienne strips.
Cook and drain noodles as directed on package. Toss noodles and oil in large bowl. Stir in onions, bell peppers and carrots.
Mix remaining ingredients in wok or 12-inch skillet. Heat to boiling over medium heat, stirring occasionally. Add noodle mixture; toss with sauce. Heat through, stirring constantly.
