Vegan Singapore Noodles

Por Yeung Man Cooking · 30 min

Ingredientes

Modo de preparo

1. Bring a pot of water to a boil for the noodles.
2. Thinly slice the shallot, finely chop the garlic and ginger, and thinly slice the bell peppers.
3. Crumble 1 cup of extra firm tofu. Cut the green onion into batons, keeping a little aside for garnish.
4. Soak the noodles in the hot water, loosening them occasionally with chopsticks.
5. Heat a sauté pan over medium-high heat and add 2 tbsp grapeseed oil.
6. Sauté the garlic, shallot and ginger for 1 minute. Add the tofu and peppers and sauté 2-3 minutes.
7. Drain the noodles and add them to the pan with 1 generous tbsp curry powder, 2 tbsp soy sauce and 1/2 cup water (skip the water if using a non-stick pan).
8. Add the green onion and stir the noodles for 2-3 minutes until the water is absorbed and the noodles are cooked.
9. Plate and garnish with the reserved finely chopped green onion.

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