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1
Place the noodles in a heatproof bowl and cover them with boiling water.
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2
Cover the bowl and set aside.
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3
Mix together the curry powder, cumin, turmeric, and coriander in a small bowl.
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4
In a separate bowl, combine the sherry, soy sauce, water, and sugar and set aside.
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5
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.
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6
Add the red onions and carrots and cook for 3 to 5 minutes, stirring often.
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7
Add the bell peppers and continue to cook, stirring, for about another 4 minutes.
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8
Add the bok choy and dried spice mixture and cook for 1 or 2 minutes.
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9
Pour in the sauce mixture, cover, and simmer for another 2 minutes, or until the bok choy is tender.
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10
Drain the rice noodles, which should be softened, and add them to the saute.
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11
Stir until hot, then season with salt and black pepper to taste.
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12
Serve with lime wedges and your choice of basil, cilantro, or scallions.
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13
Variations:
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14
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.
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15
Add cayenne with the red onions and carrots; add chili paste, Tabasco, or Thai curry paste near the end of cooking.
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16
Enjoy!
