INGREDIENTS
Noodles:
6 ounces angel hair pasta
2 bell peppers, thinly sliced
2 shallots, thinly sliced
1 cup mushrooms, sliced
1 cup frozen peas
1 tablespoon vegetable oil
1 teaspoon curry powder
Green onion, finely diced, for garnish
Sauce:
1 cup chicken broth
1/4 cup soy sauce
1 tablespoon minced garlic
1 tablespoon hot chili paste or chili oil
1 teaspoon fresh ginger, minced
PREPARATION
In a small bowl, combine chicken broth, soy sauce, minced garlic, hot chili oil, and ginger, and set aside.
Bring a large pot of water to a boil and cook pasta according to package instructions. Drain noodles and set aside.
In a large skillet, heat vegetable oil over medium-high heat. Add peppers, shallots, and curry powder, and saute until softened, about 3-5 minutes, then add mushrooms and peas, and cook an additional 2-3 minutes.
Add cooked noodles to the pan and toss to combine. Pour in about 2-3 tablespoons of the sauce, and fry for an additional 2-3 minutes, tossing continuously so that noodles do not stick together.
Remove pan from heat and slowly stir in remaining sauce, tossing noodles to coat.
Garnish with green onions, serve warm, and enjoy!
From: https://12tomatoes.com/rc-asian-stirfry-noodles/
