INGREDIENTS: 2 cloves garlic, minced 1 tablespoon minced ginger 8 fresh mushroom, sliced thinly 12 ounces of fine dry rice vermicelli 2 stalks celery, sliced thin 1 medium yellow onion, sliced thin 1 cup bean sprouts, rinsed and drained 8 green onions, root end trimmed, cut into 2-inch pieces 1 pound of free-range chicken breast, cut into thin strips (or use pressed tofu) 4 tablespoons vegetable oil
For Sauce: 2 tablespoons vegetable oil 3 tablespoons Madras (hot) curry powder 2 cloves garlic, minced 1 tablespoon minced ginger 1 cup chicken broth (or miso broth) 4 tablespoons soy sauce 4 teaspoons granulated sugar 2 teaspoons hot chili paste
METHOD: • Place rice noodles in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 10-15 minutes). Drain noodles and set aside.
• Begin by heating 2 tablespoons of oil in a small pan over medium heat. Add curry powder, ginger, and minced garlic. Saute until fragrant. Add the chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover and cook for 5 minutes. Remove pan from heat and set aside.
• Heat 2 tablespoons of oil in a large pan or wok over high heat. Add in the remaining garlic and ginger and stir-fry until the garlic starts to become golden. Add celery, onion, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Pour the vegetables into the sauce.
• Add 2 tablespoons of oil to the pan or wok over high heat. When the oil starts to smoke, add the chicken and cook until it’s three-quarters done.
• Add in the noodles and pour the sauce and vegetables over the noodles. Mix the ingredients thoroughly so that the noodles are an even yellow color.