Singapore Noodles

Soup Ingredients

• 200g vermicelli noodles
• 90g red capsicum (sliced)
• 40g snow peas (strings removed)
• 100g carrot (julienned)
• 2 cloves garlic (crushed)
• 1 onion (sliced)
• 30ml tamari
• 1 tablespoon maple syrup
• 30 ml lime juice
• 30 ml sesame oil
• 2 teaspoon curry powder
• 250g firm tofu
• 2 stalks green onions

Method

1. Prepare the vermicelli noodles according to the package instructions. Once cooked, drain and set aside.
2. In a small bowl, combine the tamari (or soy sauce), maple syrup, lime juice, and sesame oil. Stir well to combine and set aside.
3. Heat a tablespoon of oil in a large pan or wok over medium-high heat. Add the crushed garlic and sliced onion, and sauté until fragrant and the onion turns translucent.
4. Add the red capsicum, snow peas, and julienned carrot to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
5. Push the vegetables to one side of the pan and add the cubed tofu to the other side. Cook for about 5 minutes, flipping occasionally, until the tofu is lightly browned on all sides.
6. Sprinkle the curry powder over the tofu and vegetables. Stir everything together to evenly coat the ingredients with the curry powder.
7. Add the cooked vermicelli noodles to the pan, along with the prepared sauce mixture. Toss everything together gently using tongs or a spatula until the noodles are well coated with the sauce and heated through.
8. Cook for an additional 2-3 minutes, allowing the flavours to meld together. Taste and adjust the seasoning if needed, adding more tamari, lime juice, or curry powder according to your preference.
9. Remove the pan from heat and sprinkle the chopped green onions over the noodles. Give it a final toss to incorporate the green onions.
10. Serve the Singapore noodles hot and enjoy!