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Singapore curry tofu noodles

Servings:
Makes 4 servings
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Ingredients

  • 7 ounce rice vermicelli or bean thread noodles
  • 2 1/2 tablespoon canola oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon red or green jalapeño pepper, minced
  • 2 tablespoon curry powder, preferably madras
  • 1 tablespoon large onion, cut into 1/4-inch slices
  • 3 tablespoon large eggs, beaten
  • 1 tablespoon red bell pepper, cut into 1/4-inch strips
  • 8 ounce bean sprouts, ends trimmed, washed and spun dry
  • 1 tablespoon rice vinegar

Preparation

Baking Directions:

1.

Put the noodles in a large bowl and fill it with hot water to cover.

When the noodles have softened, after about 15 minutes for rice vermicelli, 10 minutes for bean threads, drain and set aside.

2.

Add 1 tablespoon oil to the wok, swirl to coat the pan, and heat over high heat.

Add the garlic, ginger and jalapeño and stir-fry until aromatic, about 30 seconds.

Add the curry powder and onion and stir-fry until softened, about 1 minute.

Add another ½ tablespoon oil and season with salt and pepper.

Push the onion mixture to one side of the wok and add the remaining 1 tablespoon oil to the other side.

When the oil is hot, add the eggs, season with a touch of salt and scramble, stirring, for about 1 minute.

3.

Combine the eggs with the onion mixture.

Add the bell pepper, tofu and noodles and heat through, tossing, 1 to 2 minutes.

Add the bean sprouts and vinegar, season with salt and pepper and heat through, tossing, for 1 to 2 minutes.

Transfer to a platter or large bowl and serve.

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