Curried Stir-Fried Noodles with Vegetables

• 1/2 pound dried rice-stick noodles (rice vermicelli)*
• 3 medium carrots (about 1/2 pound)
• 1 bunch broccoli, cut into small 1 1/2-inch-long flowerets (about 3 cups), reserving stems for another use
• white and pale green parts of 1 medium leek, cut lengthwise into 2-inch-long julienne strips
• 1 medium red onion, sliced thin lengthwise (about 2 cups)
• 1/2 cup chicken broth
• 1 teaspoon cornstarch
• 4 tablespoons soy sauce
• 2 tablespoons Scotch
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon Asian sesame oil
• 2 teaspoons vegetable oil
• 1 1/2 tablespoons minced garlic
• 1 1/2 tablespoons minced peeled fresh gingerroot
• 1 tablespoon curry powder
• 1/4 teaspoon turmeric, if desired, for a brighter yellow color
• 4 scallions, cut lengthwise into 2-inch-long julienne strips
• *available at Asian markets, some specialty foods shops and supermarkets

1. In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
2. Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips.
3. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute.
4. Add carrots and leek and steam, covered 1 minute.
5. Add onion and steam, covered, 1 minute.
6. Transfer vegetables to a large bowl.
7. In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
8. Heat a wok over high heat until hot and add oil.
9. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds.
10. Add curry powder and turmeric and stir-fry 5 seconds.
11. Stir sauce and add to curry mixture.
12. Bring curry sauce to a boil, stirring.
13. Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce.
14. Serves 4.

rice, carrots, broccoli, white, red onion, chicken broth, cornstarch, soy sauce, scotch, sugar, salt, asian sesame oil, vegetable oil, garlic, gingerroot, curry powder, turmeric, scallions, markets

Taken from www.epicurious.com/recipes/food/views/curried-stir-fried-noodles-with-vegetables-15327 (may not work)