Day 21 - Singapore Curry

I am known for an eastern noodle dish, but that simply limits my appeal.

This blend was developed as a fish BBQ Rub. Is does very well as a BBQ Rub for chicken as well. We do use it frequently in a very tasty stir fry noodle dish.

Main for 3-4 people

INGREDIENTS

1 Block of firm tofu -  cubed (350g) - OR Chicken - OR Shrimp

2 Tbsp olive oil

1 Tbsp SINGAPORE CURRY

200g vermicelli rice noodles 

1/2 onion - thinly sliced

4 cloves of garlic - crushed

2 eggs - whisked ( optional )

1 red or yellow bell pepper - thinly sliced

1 cup carrot - shredded

1 cup frozen green peas

1/4 tsp CAYENNE PEPPER ( optional)

1 tsp honey (or sugar)

1 cup  vegetable broth or chicken 

1 Tbsp lemon or lime juice

Salt & WHITE PEPPER to taste

DIRECTIONS

Heat the oil in a skillet and add the onions and garlic. Let them cook on medium heat for 3 minutes, then add the curry. Let everything cook together and then add the tofu and let it crisp up.

Next you add the vegetables and coat with the oil and spices ( not the frozen peas). Add the stock, honey and let everything cook for around 5- 10 minutes. Meanwhile follow the direction on the vermicelli noodle package. Cut the noodles in half when they are done. Add the noodles to the skillet (add the eggs if using)  - continue stirring and mix everything together. When everything is well blended, pour the frozen peas on top and let them steam cook.

Right before serving add the lime ( or lemon) juice, salt, and pepper.