The inspiration for this stir-fry is curried noodles from our local takeout shop. The combination of crisp-crunchy vegetables with tender noodles pleases the whole family. For seasoning, simply mix bottled curry powder with chicken broth, garlic and ginger. Shrimp and hoisin-glazed tofu add protein.

Crisp, fresh bean sprouts scarcely appear at our supermarket, so snappy peas stand in their stead. Bell peppers add crunch, as do canned baby corn and bamboo shoots. A shower of sliced green onions and cilantro add tons of freshness to the finished dish.

For curry powder (a blend of turmeric with other dried spices), the small jars in the supermarket will make a delicious dish. For more complex flavor, seek out small-batch blends from online sites such as the super flavorful Madras curry powder from Spicewalla and the sweet curry powder from The Spice House. Heat levels in the blends vary.

Noodles nestled in with the vegetables readily absorb the curry flavors. Almost any noodle works here, from rice noodles to egg noodles to Italian pastas.

As with any noodle dish, the final texture matters. They shouldn’t be crunchy or mushy. For the best results, cook the noodles in a large pot of salted water, tasting them as the timer clicks down, until they are toothsome with a bit of bite in the center of the noodle. Then drain and add to the stir-fry just before serving.

Set the table and make a salad of thinly sliced cucumbers seasoned with rice vinegar and sesame oil. Then set the sauce and prepared ingredients near the stove. After about 15 minutes of concentrated cooking, dinner is ready.