Singapore Noodles March 03 2020, 1 Comment
This is a great meal for leftovers. Substitute any protein ( pork, chicken, beef) for the tofu, and any vegetables you need to use up. The tastiness and flavour come from the spices and the different textures.
Main for 3-4 people
1 Block of firm tofu - cubed (350g)
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
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 chicken or vegetable broth
1 Tbsp lemon or lime juice
Salt & WHITE PEPPER to taste
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 and add the eggs - continue stirring to cook the egg 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.