Soak the rice noodles in warm water for 15 to 20 minutes,
or until they have softened.
Drain the noodles in a
Prepare the remainder of the ingredients while the
noodles are soaking.
Clean all the vegetables. Cut the red bell pepper in half,
remove the seeds and cut into thin strips.
Peel the carrots
and cut into thin slices. Cut the green onion into thin slices.
Mince the ginger. Slice the tomatoes in half.
Prepare the sauce by whisking together the water or chicken
broth with the brown sugar and salt and pepper. Set aside.
Heat the wok over medium-high to high heat. Add 2
tablespoons oil. When the oil is hot, add the chicken.
the chicken until it is ready. Remove from the wok.
Heat 2 tablespoons oil in the wok. When the oil is hot,
add the curry powder. Stir-fry for about 30 seconds, then
add the ginger and stir-fry until the ginger is aromatic.
the vegetables, beginning with the carrot, then adding
the red bell pepper, and the green beans. Stir-fry for about
20 seconds and then add the chicken back into the pan
with the noodles.
Stir in the green onions and tomatoes.
Pour the sauce over, tossing the ingredients so that
they are absorbed with the sauce. Add a bit more water or
chicken broth if the mixture becomes too dry.
adjust the seasoning, adding more sugar, salt, pepper or
curry powder as desired. Cook until the sauce is absorbed.