Simple Lunch - Curried Spaghetti

This dish is inspired by one of my all time favorite vegetarian joints in Toronto, King's Cafe - located in Kensington Market on Augusta Ave. They make a fabulous Singaporean noodle dish, which must be ordered every time I eat there. It's fresh tasting, not excessively greasy, and has the perfect amount of spice.

This is a great lunch dish. I ended up making a huge pot of this two days in a row because me and my sister gobbled it all up! It's also perfect for work lunches. Easy to microwave, and doesn't stink up the entire office!

It's also a great because you can essentially throw in any leftover vegetable that is stir fryable. It's best to chop your veggies in long strips, so that they mix well with the spaghetti. Speaking of spaghetti, you can use any long, thin, noodle like pasta for this dish, capaletti, angel hair, spaghettini, spaghetti!

Ingredients

1 tbsp oil
1 onion, sliced into strips
1 tbsp ginger, grated (optional)
1 cup of vegetables, cut into strips (if possible)
salt to taste
2 tbsp curry powder
1/2 package of long noodle like pasta - cooked, but not over cooked!
salt to taste
freshly squeezed lemon juice
cilantro for garnish, chopped

Directions
1. Heat oil in a heavy bottomed pan or cast iron pan, on high heat.
2. Throw in onions, with a pinch of salt and lower heat to medium.
3. When onions are translucent, add all of your veggies. stir and cook on medium heat for 3 minutes.
4. Add curry powder and mix in well. Then add your noodles and make sure they are lightly covered with the curry powder (turning a slight yellow color). You may need to add a little more curry powder.
5. Add salt to your taste.
6. Turn off heat, add a generous squeeze of lemon juice and cilantro.
7. Serve with parmesan cheese (it just seems to go well with this dish!)