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 ( 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
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.