Curried Vegetarian Noodles adapted form Nina Simonds' Asian Noodles
1 1/2 Tbs. oil
I
1 1/2 Tbs. garlic, minced
1 Tbs. fresh ginger, minced
1 1/2 Tbs. curry powder
2
2 1/2 c. onion, sliced thinly
2 c. red pepper, sliced
4 c. Asian greens, sliced
3
1/4 c. chicken or vegetable broth
3 Tbs. soy sauce
1/2 tsp. sugar
salt and pepper

1/2 lb. thin rice stick noodles, softened in hot water and drained OR cooked, rinsed angel hair pasta

Heat oil in wok or heavy pan. Add first group of ingredients. Saute briefly. Add second group of ingredients. Stir fry until tender (1-3 minutes). Mix last group of ingredients and add with noodles. Cook and toss carefully for 1 min.

Lemon Vegetable Noodles

1 lb. Asian greens, such as above, sliced
1 lb. flat noodles, such as linguine, cooked and rinsed
2 Tbs. Asian toasted sesame oil
1 1/2 Tbs. oil
2 1/2 Tbs. garlic, minced
1 tsp. crushed red pepper flakes
1 red bell pepper, sliced
1/3 lb. smoked turkey, sliced (optional)

lemon dressing:
6 Tbs. light soy sauce
3 Tbs. fresh lemon juice
2 Tbs. sugar

Heat both oils in wok or heavy pan. Stir fry garlic and red pepper flakes for 1 min. Add bell pepper and greens and stir fry for 1 1/2 min. more. Add
lemon dressing and noodles. Stir to coat.