Singapore Noodles

Ingredients

8 ounces thin rice noodles

3 tablespoon vegetable oil

4 scallions, cut into 2-inch pieces

2 stalks celery, thinly sliced

1 red bell pepper, thinly sliced

1 carrot julienned

2 tablespoons curry powder

3 tablespoons soy sauce

2 tablespoons fish sauce(optional)

1/2 cup low-sodium chicken or vegetable broth

1 tablespoon sesame oil

Basil for garnishing

Juice of 1/2 lime, plus wedges for serving

Directions

Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes. Drain and rinse under cold water; set aside.

Add 1 tablespoon vegetable oil, the scallions, celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Add 1 tablespoon curry powder, stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute.

Add the remaining 2 tablespoons vegetable oil and 1 tablespoon curry powder to the skillet. Add the drained noodles and cook, tossing, until they turn yellow, 1 to 2 minutes. Add the fish sauce, soy sauce and chicken broth and cook, tossing, until most of the liquid evaporates, 1 to 2 minutes. Add sesame oil. Stir in the lime juice and taste for flavor. Add mor soy sauce and/or curry powder to suit your taste.
Top each serving with the basil and serve with lime wedges.