Curried Vermicelli Noodles w/ Veg

I usually visit Jenn in Toronto over the weekend, last weekend we went to a cute vegetarian asian-style restaurant. Jenn ordered the curried vermicelli noodles with veggies and tofu. I ordered a rice bowl with goji berries and lemongrass, we usually swap plates half way through so we can try both dishes. I must say though I preferred the curry vermicelli, I never considered adding curry powder to my noodles, but it ended up being a great and delicious idea!

King Soba sent us an array of their noodles, this recipe used their organic and fair trade vermicelli noodles made out of...brown rice, how cool right? And all you have to do is give them a quick soak and they're ready for use.

The dish at the restaurant had bean sprouts in it, bean sprouts have been getting a bad rap for some reason lately. So instead I substituted julienned zucchini which kind of mimics a bean sprout...

Golden sun noodles

6 oz brown rice vermicelli
1 zuchini, julienned
1 cup juliened carrots
1 red pepper, julienned
4 green onions, sliced
1 cloves garlic, minced, 1 inch piece of ginger, minced
1/2 a chili, seeded and minced
1 1/2 tbsp rice bran oil for frying
3 tbsp tamari
4 tbsp water
3 tsp curry powder, more or less depending on curry powder potency
Juice of 1 lime
3 tbsp sesame seeds, toasted
Chopped (1 tbsp chopped) + garnish
Pepper, to taste

Soak vermicelli in hot tap water until softened. Heat oil in pan, add in garlic, ginger and chill, cook for 1 minute. Add in green onion and rest of vegetables. Cook until vegetables are tender. Add curry powder, cook for 1 minute until fragrant. Add tamari, water and lime juice, continue cooking for 1 more minute. Add vermicelli, sesame seeds and cilantro. Toss and cook for another minute. Serve hot. Makes 2 large servings or 3 regular sized servings.