Curried Singapore Noodles

This recipe started with a recipe America's Test Kitchen Family Cookbook.

But I so liberally substituted and changed the amounts of the stuff in the recipe that I figure I can post it. I generally don't like to mess with ATK recipes because they are well tested. But I just don't go to the store to get stuff just for one recipe. So, there you go.

Curried Singapore Noodles:
6 oz rice stick noodles: $0.70
1 T canola oil: 0.04
2 small yellow bell peppers, sliced thinly: 0.50 (CSA)
1/3 small red onion, diced: 0.20
1.5 tsp curry powder: 0.10
2 small summer squash, cut into matchsticks with V-slicer: 0.70
1 c. cooked shelled edamame: 1.00
2 cloves garlic, pressed: 0.10
4 scallions, sliced: 0 (garden)
3/4 cup water
1/2 veggie bouillon cube: 0.25
1/4 cup soy sauce: 0.30
2 T. dry white wine
1 tsp sugar

Total: $3.89 for what they call 4 servings. It really made closer to 5 or 6 for us. So $0.78 per serving.

I think it tasted good. I added chili garlic sauce, which kinda burned. Spouse and kiddo liked it for sure.

Cook the rice stick noodles according to package directions, to al dente (go light on the cooking time), drain.

Combine water, bouillon, soy sauce, sugar, and wine in a measuring cup.

Heat oil in pan on medium. When hot, add onions, peppers, and curry powder and cook until softened, about 3 min. Add garlic and cook 30 secs.

Add cooked noodles, edamame, zucchini, sauce, and scallions. Cook, stirring, 5 min, until everything is warmed through and thickened.