- 1/2 pound dried rice-stick noodles (rice vermicelli)
- 3 medium carrots (about 1/2 pound)
- 1 bunch broccoli, cut into small 1 1/2-inch-long flowerets (about 3 cups), reserving stems for another use
- white and pale green parts of 1 medium leek, cut lengthwise into 2-inch-long julienne strips
- 1 medium red onion, sliced thin lengthwise (about 2 cups)
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 4 tablespoons soy sauce
- 2 tablespoons Scotch
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon Asian sesame oil
- 2 teaspoons vegetable oil
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons minced peeled fresh gingerroot
- 1 tablespoon curry powder
- 1/4 teaspoon turmeric, if desired, for a brighter yellow color
- 4 scallions, cut lengthwise into 2-inch-long julienne strips
- available at Asian markets, some specialty foods shops and supermarkets
- In a large bowl soak noodles in boiling water to cover 5 to 10 minutes, or until opaque-white and tender, and drain well in a colander.
- Cut carrots on diagonal into 1/4-inch-thick slices and cut slices lengthwise into thin strips. In a large steamer rack set over boiling water steam broccoli, covered, 1 minute. Add carrots and leek and steam, covered 1 minute. Add onion and steam, covered, 1 minute. Transfer vegetables to a large bowl.
- In a small bowl stir together sauce ingredients in order given until cornstarch is dissolved.
- Heat a wok over high heat until hot and add oil. Heat oil until a wisp of white smoke appears and stir-fry garlic and gingerroot until fragrant, about 5 seconds. Add curry powder and turmeric and stir-fry 5 seconds. Stir sauce and add to curry mixture. Bring curry sauce to a boil, stirring.
- Add noodles, scallions, and steamed vegetables to curry sauce and gently stir-fry until noodles are coated well with sauce. Serves 4.