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Singapore Noodles
Ingredients:
- 3.5 tsp medium curry powder
- 3 tbsp rice wine vinegar
- 3 tbsp soy sauce
- 1 tbsp turmeric
- 3 tbsp water
- 2 cloves garlic
- 1 inch piece ginger, peeled
- 1/2 medium heat red chili
- 1 tbsp sesame oil
- 3 spring onions
- 1 red bell pepper
- 1/2 head broccoli
- 2 handfuls green beans
- 3 tbsp chopped fresh coriander
- 300g rice vermicelli noodles
- 1/2 block firm tofu
Method:
- Soak the noodles in a bowl of boiling water for 5-10 minutes, until soft.
- Chop the tofu into cubes and pan fry until browned, then tip onto a plate until ready to use.
- Meanwhile, combine the curry powder, rice vinegar, soy sauce, turmeric & water.
- Then finely chop the garlic, grate the ginger and prep the veg.
- Heat a tbsp of sesame oil in the pan and add the ginger, chili, garlic and spring onion, fry for a minute or so, then add the veg with half the sauce and fry for a couple of minutes. Next, add the rice, tofu & the rest of the sauce and toss together, cook for a couple of minutes until warmed through. Serve up with some fresh coriander and enjoy!