A flavorful and easy-to-make noodle dish with a delightful curry twist.
Heat a large skillet over medium heat and add a splash of oil.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the mushrooms, carrots, green pepper, and garlic to the skillet and sauté until the vegetables are tender.
Stir frequently to cook the vegetables evenly.
In a mixing bowl, whisk together the cornstarch, vegetable broth, soy sauce, white wine, sugar, ginger, and curry powder.
Ensure the cornstarch is fully dissolved to avoid lumps.
Pour the sauce into the skillet with the vegetables and cook, stirring, until the sauce thickens.
Cook the sauce until it coats the back of a spoon for the perfect consistency.
Add the cooked pasta, bean sprouts, and green onion to the skillet and toss to combine.
Toss gently to avoid breaking the pasta.
Serve the noodles hot, garnished with additional green onion if desired.
Serve immediately for the best flavor and texture.
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