¼ teaspoon freshly ground pepper

⅛ teaspoon Oriental mustard powder

¼ cup roasted red bell pepper, finely minced (see instructions for roasting red peppers on page 58)

1 teaspoon Bragg Liquid Aminos or low-sodium soy sauce

8 ounces vermicelli rice noodles

¼ cup sesame or vegetable oil, divided

1 tablespoon curry powder

1 teaspoon turmeric powder

¼ teaspoon Minor's Low Sodium Chicken Base

½ cup, plus 2 tablespoons water

1 small red or sweet onion, thinly sliced

3 cloves garlic, sliced

3 small shallots, sliced

½ cup broccoli florets

½ cup cauliflower florets

4 large carrots, peeled and shredded

1 cup thinly sliced napa cabbage

2 red chilies (or to taste), seeded and minced

1 large egg, beaten

Optional: 1 teaspoon honey

4 scallions, white and light green parts only, thinly sliced

• Add the pepper, mustard powder, roasted red bell peppers, and Liquid Aminos to a small bowl; use a fork to mash together and mix well. Set aside. Place the rice noodles in enough lukewarm water to cover. Let soak until soft, about 20 minutes. Drain, and set aside.

• Heat 2 tablespoons of the oil in a small nonstick sauté pan over medium heat. Add the curry and turmeric, and cook for 1 to 2 minutes or until fragrant. Add the chicken base; stir to dissolve in the oil. Add the roasted red pepper mixture and ½ cup of the water; mix well. Remove from heat and set aside.

• In a wok or large, deep nonstick sauté pan, heat the remaining oil over medium-high heat. Add the onions, garlic, and shallots; stir-fry until just wilted, about 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the broccoli and cauliflower, and stir-fry for 1 minute. Add the 2 tablespoons water; stir to combine. Add the carrots, napa cabbage, and chilies; cook until the vegetables are al dente, about 2 minutes.

• Push the vegetables to the side to make a well in the bottom of the wok. Add the egg. Scramble until almost set, then incorporate into the other ingredients. Push the vegetables to the side again to make a well in the bottom of the wok and add the roasted red pepper mixture. Bring to temperature, then mix thoroughly to combine with the vegetables. Taste the vegetables at this point; if the taste is hotter than you prefer, add the honey to mellow the flavor. Add the drained, soaked noodles and toss to combine. Cook to heat through. Stir in the scallions. Transfer to serving platter. Serve immediately.

Hot and Mellow

To turn Stir-Fried Singapore Noodles into a meatless main dish, you can substitute Mushroom Broth or sake for the Minor's base and ½ cup of the water. Another way to turn this into a meatless dish and mellow the hotness of the chili is to use ½ cup apple juice as the liquid.