Curried Vegetarian Noodles

1 1/2 tbsp safflower or corn oil -- * see note

Curry Seasonings:

1 1/2 tbsp garlic -- minced
1 tbsp fresh ginger -- minced
1 1/2 tbsp curry powder -- pref. Madras

Vegetables:

2 1/2 cups sliced red onion -- thinly sliced
2 cups red bell peppers -- thinly sliced
4 cups Napa cabbage -- thinly sliced

Basic Chinese Sauce:

1/4 cup chinese chicken broth -- ** see note
3 tbsp soy sauce
1/2 tsp sugar
1 tsp salt
1/4 tsp freshly ground black pepper

Noodles:

1/2 lb thin rice stick noodles (vermicelli) -- softened***

Heat a wok or a heavy skillet over high heat. Add the oil and heat until very hot, about 30 seconds. Add the curry seasonings and stir-fry until fragrant, about 10 seconds. Add the red onions and stir-fry for 1 minute, until barely tender. Add the red peppers and stir-fry for 1 minute, then add the cabbage and cook for 2-3 minutes, until all are crisp-tender. Add the basic chinese sauce and the noodles and carefully toss to mix. Cook, stirring, for 30 seconds. Transfer to a serving dish and serve hot or at room temperature.