By JeanMarie Brownson
From Tribune Content Agency
The inspiration for this stir-fry: curried noodles from our local takeout shop. The combination of crisp-crunchy vegetables with tender noodles pleases the whole family. For seasoning, simply mix bottled curry powder with chicken broth, garlic and ginger. I add shrimp for protein and offer hoisin-glazed tofu for even more lean, high-quality protein.
Interchange the vegetables based on availability. Crisp, fresh bean sprouts scarcely appear at our supermarket, so snappy peas stand in their stead. Bell peppers add crunch, as do canned baby corn and bamboo shoots. A shower of sliced green onions and cilantro add tons of freshness to the finished dish….