Slightly Spicy Singapore Fried Vermicelli

I am trying to eat more vegetables and I am trying to cook more often. This recipe turned out SO GOOD that I ate two servings and, if I had any room left in my stomach, I would have eaten an additional two. Absolutely satisfied my craving for take-out noodles and veg.

Makes 4 to 6 servings, depending how hungry you are….

Ingredients:

5 cloves of garlic (or more)
5 oz mushrooms (your choice)
5 green onions
1 fresh red Thai chili (or more, if you like heat)
1 large bunch of broccolini
2 baby bok choy (or 1 regular bok choy) – about 3.5 oz
1 large carrot
1 red bell pepper
8oz dried rice vermicelli
1/4 cup vegetable oil
4 1/2 tablespoons soy sauce (I used Braggs)
2 teaspoons curry powder (I used mild)
1 1/2 tablespoons white sugar
2 tablespoons water
salt, pepper to taste
1 lime, or the equivalent in juice

Instructions:

1. Peel and dice/grate the garlic. Thinly slice the mushrooms. Chop up the red chili, removing the seeds if you don’t want much spice. Put all of this in a small bowl.
2. Chop the brocolini into 3/4 inch pieces. Slice the green onions (including the green parts). Trim the bok choy, separate all the leaves, and, if needed, slice any exceedingly large leaves in half. Peel the carrot, then use the same peeler to make long, thin ribbons of carrot. Cut the bell pepper into thin strips. This can all go into one medium bowl.
3. Mix soy sauce, sugar, and curry powder in a small bowl. Set aside.
4. Prepare the vermicelli noodles according to the package. Drain, rinse with cold water, drain again, and set aside.
5. Put a wok onto high heat and add 1/4 cup of oil. When wok is really hot, add in the garlic, mushrooms and red chili. Stir fry for about 30 seconds to a minute.
6. Add the rest of the vegetables into the wok. Stir a few times, then add in the soy/sugar/curry powder sauce. Stir fry for about 3 minutes.
7. Add the noodles. Add a few tablespoons of water. Stir everything around, coating the noodles in the sauce.
8. Season with salt and pepper + the juice of one lime. Add more chopped chili peppers as a garnish if you want additional heat.