A bed of steamy curry noodles and vegetables that is a nice change from plain rice. Serve it with your favorite Asian dish…I suggest our Orange Chicken recipe!
2 teaspoons cornstarch
4 teaspoons low-sodium soy sauce
2 teaspoons dark sesame oil
6 cups hot water
6.75 ounces Maifun uncooked rice sticks (rice-flour noodles)
1 cup fat-free, less-sodium chicken broth
4 tablespoons dry sherry
juice from 1 lime
1 cup napa cabbage, thinly sliced
1 cup carrots, julienned
4 teaspoons minced peeled fresh ginger
2 tablespoons curry powder
2 garlic cloves, minced
4 teaspoons chopped fresh cilantro
soy sauce and red pepper flakes to taste
In a bowl, completely cover rice sticks with hot water and let stand 10 minutes. Drain well, and snip with scissors to around 5 inches in length.
Combine broth and 2 teaspoons cornstarch in a large bowl. Add sherry, lime juice, and remaining soy sauce. Add rice sticks, cabbage, carrots, ginger, curry, and garlic. Toss well.
Spread the noodle mixture in the prepared pan. Cover with sheets of foil. Completely seal bottom and top foil edges together so steam cannot escape.
Bake at 450° for 20 minutes.
Cut open center with a knife, peeling back foil. Be careful to avoid rising steam.
Sprinkle with minced cilantro. Serve with soy sauce and red pepper flakes to taste.
Of course an Asian dish pairs perfectly with an Asian inspired novel. The intense Out by Natsuo Kirino and the wacky Kafka on the Shore by Haruki Murakami seem the perfect accompaniment to a noodle dish. Unaccustomed Earth by Jhumpa Lahiri is a mix of short stories based in Thailand and India. Lady and the Panda by Vicki Croke and The Things They Carried by Tim O’Brien serve it up nicely for nonfiction lovers.