Heat 2 tablespoons oil in the wok. When the oil is
hot, add the curry powder. Stir-fry for about 30
seconds, then add the ginger and stir-fry until
the ginger is aromatic. Stir-fry the vegetables,
beginning with the carrot, then adding the red
bell pepper, and the Napa cabbage. Stir-fry for about 20 seconds and
then add the noodles. Stir in the green onions.
Pour the sauce over, tossing the ingredients so
that they are absorbed with the sauce. Add a bit
more water or chicken broth if the mixture becomes
too dry. Taste and adjust the seasoning , adding
more sugar, salt, pepper or curry powder as
desired. Cook until the sauce is absorbed. Serve
hot.
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