Stir fried rice noodles flavoured with curry powder and tossed with mixed vegetables and tofu. These Singapore Noodles are the perfect weeknight dinner.
Course Main Course
Total Time 25minutes
Author Two Market Girls
30mL(2 tbsp) vegetable oil
200g(1/2 block) firm tofujulienned
120g(6-7 whole) mushroomssliced
150g(1 small) red bell pepperjulienned
60g(1 medium) carrotjulienned
50g(2 baby) bok choyleaves pulled apart
green onionsfor topping
Soak the rice noodles in hot water for ten minutes. Drain the noodles just before you’re ready cook.
Prep all your ingredients before you start cooking!
Heat the wok on the highest setting and add oil. Add tofu and stir fry for about 30 seconds, tossing frequently. Add chili flakes, mushrooms, pepper, carrot, napa cabbage and bok choy. Stir fry for another 30 seconds. Sprinkle with curry powder. Add the garlic and stir.
Add the rice noodles, salt, wine, soy sauce and mix well (about 1 to 2 minutes), making sure you firmly scrape the bottom of the wok with your spatula to prevent the noodles from sticking.