Singapore Noodles (spicy!)

Prepare all vegetables in advance. julienne slice carrots, green onion and green or red pepper. Diagonal slice pea pods. Mince the chili and about 2 tsp. ginger and 2 lg. or 4 sm. cloves of garlic. Have all this set near pan. Soak rice noodles in hot water...about 10 min or until soft. cut into approx. 1 inch pieces (I use a scissors and just chop them up with it). Once everything is prepared heat oil enough to cover the bottom of the pan (wok or lg. frying pan) (you might want to add a little vegetable oil to the sesame oil). When oil is hot add carrots, onions, garlic, and ginger saute after a minute or two add the peppers, peas and bean sprouts. Saute for another minute or two. Then add veg broth curry paste, curry powder, crushed red pepper and noodles. Saute about 5 to 10 min. until noodles are done (don't over cook...vegetables should be somewhat crisp) add water or more broth while cooking noodles if needed.