Ingredients

• 1/2 package (14 ounces) thin rice Vermicelli noodles
• 1 clove garlic
• 1 bell pepper (any color)
• 1 small onion
• 1 carrot
• 4 eggs
• 1 teaspoon water
• 2 teaspoons of low sodium soy sauce, divided
• 1/8 teaspoon black pepper or white pepper
• 3 tablespoons canola oil, divided
• 2 tablespoons mild yellow curry powder

Preparation

1. Soak rice vermicelli noodles in a bowl of hot water from the tap (~10-15 mins).
2. Mince garlic. Chop bell pepper and onion. Peel and thinly slice carrot.
3. Scramble the eggs in a bowl. Add 1 teaspoon of water, 1 teaspoon of low sodium soy, and black or white pepper.
4. Heat a skillet or wok on high heat with 1 tablespoon of oil until shiny on surface.
5. Quickly cook scrambled eggs until solid, remove from pan.
6. Place same skillet or wok back on high heat with another 1 tablespoon of oil.
7. Add minced garlic, sliced carrot, onion, and bell pepper, stir fry for 3-4 mins until crisp and tender, remove from skillet.
8. Drain the vermicelli noodles well in a colander. Drizzle remaining tablespoon of oil in the pan, add curry powder, stir in oil for 30 seconds until fragrant, remaining teaspoon of low sodium soy sauce.
9. Add noodles to the curry and oil mixture, toss well to coat, about 5 minutes. Add the vegetables and egg back to the pan for another 3-4 minutes. Remove from heat and top with (optional) scallions and another dash of pepper if desired.

Helpful hints

• Prep vegetables and scrambled eggs in 2 separate bowls. When stir-frying it is best to work in steps with each batch of ingredients, until all combined.
• If you are following a diabetic diet, you may use half of the rice noodles called for in the recipe. This will bring the carbohydrate down to 33 grams per serving.
• Optional garnish: Two thinly sliced scallions can be used as garnish and distributed among the portions.