1. In a large pot, bring 1 gallon very hot tap water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add pasta. Stir pasta well and cook 4 to 5 minutes, stirring once or twice, until just tender, or al dente. Drain and return noodles to pot, toss with sesame oil, and set aside.

2. Prepare cooking sauce. In a small bowl, stir together vegetable broth, soy sauce, brown sugar, and vinegar. Set aside.

3. In a large nonstick skillet or wok, heat 1 tbsp. vegetable oil over high heat. When oil is very hot, add leeks, carrots, bell pepper, and zucchini and cook, tossing constantly, for 4 minutes.

4. Add scallions, garlic, ginger, curry powder, and hot chili sauce to vegetables and cook, tossing constantly, for 1 minute, or until spices are evenly distributed and have begun to release their aromas.

5. Pour hot vegetables over noodles. Stir well to combine.

6. Prepare optional tofu, shrimp, or chicken. To prepare tofu, heat vegetable oil in a large skillet over high heat, add tofu cubes, and cook, tossing, until cubes begin to turn lightly golden, about 4 minutes. Add to noodles. To prepare shrimp, heat vegetable oil in a large skillet over high heat, add shrimp, and cook, tossing constantly, until pink all over, 1 to 2 minutes. Add to noodles. To prepare chicken, heat vegetable oil in a large skillet over high heat, add chicken tenders, and cook, tossing constantly, until cooked through, about 5 to 8 minutes. Add to noodles.

7. Add reserved cooking sauce to noodles and stir to coat all ingredients thoroughly. Move pot to stove top and heat over medium-high heat until mixture begins to bubble and is heated through, 2 to 3 minutes. Serve immediately. May be kept, refrigerated, for up to three days.

Source: Hannaford fresh Magazine, March - April 2009

Notes: Nutritional value is based on the vegetarian version of this recipe.