Ingredients:

6 oz rice sticks also called rice noodles. ( I brought mine from Asian stores)

For the sauce:

1 1/2 tsp curry powder- (I tried S&B oriental curry powder)

3 tbsp soy sauce

1/2 tsp rice vinegar

1/2 tsp Crushed dry red pepper

1 tsp brown sugar, optional

For the noodles

1 tablespoon vegetable oil

1 tablespoon sesame oil

2 heaping teaspoon ginger garlic paste

1 carrot, peeled and cut into match sticks

1 red pepper, cut into thin strips

1 1/2 cups shredded cabbage

1 cup cubed fried tofu, available in Asian markets

1 heaping cup bean sprouts

3 scallions, chopped

4 lemon or lime wedges

Chopped cilantro for garnish

Preparation:

Soak the rice noodles according to package instructions. (This usually involves soaking them in warm or cold water for 2-5 minutes). Drain well and set aside in the colander.

Whisk together all ingredients for sauce, along with 3 tablespoons of water. Set aside. Heat oil in a large wok, Add ginger garlic paste and let them sizzle on medium heat, till fragrant and lightly browned.

Pour in half of the sauce. Work quickly, and mix everything together, breaking up any lumps with a wooden spoon. Cook till the sauce starts to bubble, about 20 seconds.

Throw in red peppers, carrot, cabbage, and tofu. Crank up the heat to medium-high and sauté till the vegetables just start to wilt, about 2 minutes. Don’t over cook the vegetables.

Add the soaked, drained rice stick noodles to the vegetables. Also add the remaining sauce. Working quickly, and using two spoons or tongs, toss and combine everything till the noodles are well coated in the sauce. Turn off heat and add sesame oil, bean sprouts and scallions. Toss well. Serve immediately garnished with chopped cilantro and lemon or lime wedges on the side to squeeze over the noodles.