To give the rice stick noodles more time to soften, cover them with boiling water before you prepare the vegetables for the sauté. If rice stick noodles are unavailable, use linguine or any Asian flat wheat noodle as a substitute -- but don't use rice vermicelli.
For a spicy hot dish, add cayenne, chili paste, or Tabasco to taste, or replace the dried spices with 1 or 2 tablespoons of Thai Curry Paste. Add cayenne with the red onions and carrots; add chili paste, Tabosco, or Thai Curry Paste near the end of cooking.
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, tumeric, 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 sauté 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 pepper 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, with should be softened, and add them to the sauté. Stir until hot, then season with salt and black pepper to taste. Serve with lime wedges and your choice of basil, cilantro, or green onions.
4 to 6 servings per recipe
Serving size 1 serving
Amount per serving Calories207
% Daily Value*
Total Fat 3g
Saturated Fat 3g
Total Carbohydrate 40g
Dietary Fiber 3g
Includes Added Sugars
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.