1 cup sliced red bell peppers or combination of colors or 1 cup yellow bell pepper or combination of colors
4 cups thinly sliced bok choy
salt and black pepper
Steps:
Place the noodles in a heatproof bowl and cover them with boiling water
Cover the bowl and set aside
Mix together the curry powder cumin turmeric and coriander in a small bowl
In a separate bowl combine the sherry soy sauce water and sugar and set aside
In a large nonstick or well-seasoned cast iron skillet combine the garlic ginger and oil and saute on medium heat for about 2 minutes stirring constantly
Add the red onions and carrots and cook for 3 to 5 minutes stirring often
Add the bell peppers and continue to cook stirring for about another 4 minutes
Add the bok choy and dried spice mixture and cook for 1 or 2 minutes
Pour in the sauce mixture cover and simmer for another 2 minutes or until the bok choy is tender
Drain the rice noodles which should be softened and add them to the saute
Stir until hot then season with salt and black pepper to taste
Serve with lime wedges and your choice of basil cilantro or scallions
Variations
For a spicy hot dish add cayenne chili paste or Tabasco to taste or replace the dried spices with 1 or 2 tbsp of Thai curry paste
Add cayenne with the red onions and carrots; add chili paste Tabasco or Thai curry paste near the end of cooking
