Serves 4.

INGREDIENTS

  • 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)

  • for sauce

  • 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

    DIRECTIONS

    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.

    Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl.

    Make sauce:
    In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.

    Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring.

    Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.