10 oz (280 g) rice stick noodles (Kong Moon style)
1/2 cup (125 ml) Saha Caribbean Curry Base
1/4 cup (60 ml) soy sauce
1 medium carrot, julienned
1 small zucchini, julienned
1/2 small red onion, thinly sliced
1 cup (250 ml) snap peas, julienned
2-3 green onions, thinly sliced
2 tbsp (30 ml) canola oil
Place the rice noodles in a large bowl and cover with boiling water. Set aside and let stand for 7-10 minutes, or until the noodles are softened and translucent. In a separate smaller bowl, combine the curry base and soy sauce and whisk until smooth and well combined. While the noodles soften, heat the oil in a large skillet over medium high heat. When the oil is hot, add the carrot, zucchini, onion and snaps peas and sauté for 2-3 minutes, or until the vegetables have slightly softened.
Add the curry and soy sauce mixture to the pan and toss until well distributed. Drain the noodles thoroughly and then add to the pan. Toss the noodles with the sauce and vegetables until the noodles are well coated. Divide the noodles evenly between four bowls and sprinkle with the sliced green onion.