Curry powder contains a matrix of great herbs and spices, and has the effect of waking up your taste buds as well as encouraging glandular activity in the body due to its warm, tangy spiciness.
Preparing this dish depends on your tastebuds--and how much curry you have around. I like a lot of curry in this, along with a taste-enhancing amount of sea salt:
- 1 package rice noodles (angel hair or vermicelli, aka the smallest-diametered spaghetti you can find)
- Curry powder, to taste (try and get an authentic curry powder and have plenty on hand)
- Butter (to taste--sub in Earth Balance if you need to, but butter works best)
- Sea salt (to taste)
Boil rice noodles in oiled water per package directions. Drain and place in bowl, then set aside.
In a fry pan on medium to medium-high heat, roast slightly your curry powder, stirring it briskly so it becomes fragrant. This helps bring out the flavor.
Set curry aside momentarily, and melt your butter into your rice noodles, enough to generously coat them. Add curry powder a little at a time, stirring into noodles. Add sea salt to taste.
Variations: add steamed or slightly-cooked vegetables (julienned carrots and blanched celery are good). Sliced grilled chicken and scrambled eggs also work well.
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