Curried Noodles

These noodles are delicious as is, or you can serve them with stir-fried tofu on top.

Cook 4 ounces of wide rice stick noodles (properly called banh pho) according to package directions. Rice noodles are more delicate than pastas made from flour, so unlike Italian pasta, you bring a pot of water to a boil, then remove from heat and let the noodles soak for about 9 minutes. Drain and set aside.

Meanwhile, combine 1/2 cup water with 2 tablespoons soy sauce (use a low-sodium variety), 1 tablespoon agave nectar (in place of honey), and 3/4 tsp. cornstarch; stir with a whisk.

Heat 1 tablespoon vegetable or canola oil in a large skillet over medium-high heat. Cut 1 cup of 1/4-inch thick red bell pepper slices, then cut those slices in half crosswise so they aren't too long. Add the red bell pepper slices to the skillet, along with 1 cup chopped green onions, 1 tablespoon grated and peeled fresh ginger, 1 teaspoon curry powder, 1 teaspoon cumin, and 3 minced garlic cloves. Saute for 3 minutes.

Add the cooked rice noodles and the water mixture; cook for about 1 and 1/2 minutes - the sauce should be slightly thick.

You'll have 4 servings of 3/4 cup and 190 calories each.

Cost:
rice noodles $3.49
green onions $0.99
red bell pepper $1.64
ginger $0.72