1 cup (1/4-inch-thick) slices red bell pepper, each cut in half
1 tablespoon grated peeled fresh ginger
1 teaspoon curry powder
1 teaspoon ground cumin
3 garlic cloves, minced
How to Make It
Cook noodles according to package directions, omitting salt and fat. Drain.
Combine 1/2 cup water, soy sauce, honey, and cornstarch in a small bowl, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add onions and remaining ingredients; sauté 3 minutes. Add noodles and water mixture; cook 1 1/2 minutes or until thoroughly heated and sauce is slightly thick.