220g Noodles (550g cooked)
150g Onion
150g Carrots
2 tsp Fresh Ginger
3 Cloves Garlic
2 Tbsp Curry Powder
2 tsp Turmeric
150g Bell Peppers
300g Napa Cabbage
200g Bean Sprouts
4 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
Prepare noodles. Heat oil in a wok. Stir fry onions and carrots until soft. Add ginger, garlic, curry powder, and turmeric and stir fry 30 seconds until aromatic. Add peppers and stir fry another couple minutes. Add napa cabbage, bean sprouts, soy sauce, and rice vinegar and stir fry a few minutes until cabbage is crisp. Season with salt and pepper and mix in noodles.
Yield: Approx. 1600g
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