Vegan Singapore Noodles

Ingredients

• 10 oz Dried Rice Vermicelli Noodles ( Note1) (300grams)
• 1/4 ea Large yellow Onion (Sliced)
• 8 oz Firm Tofu (200grams)
• 1/2 ea Red Bell Pepper
• 1/2 ea Green Bell Pepper
• 2 sprig Scallion
• 2 cup Mung Bean Sprouts
• 4 clove Garlic (minced) (approx. 1 tbsp)
• 1 tsp Ginger (grated)
• 1/2 cup Vegetable Stock(salt-reduced)
• 3 Tbsp Chinese Cooking Wine ( Note2)
• 2 Tbsp Curry Powder ( Note3) (More if needed)
• 1 Tbsp Light Soy Sauce ( Note4)
• 1 Tbsp Vegan Oyster Sauce ( Note5)
• 1 tsp Sesame Oil
• 1/2 tsp Salt( more to taste)
• 1/4 tsp Ground White Pepper

Instructions

1. 1

   Make seasoning sauce by using a whisk to mix vegetable stock, Chinese cooking wine, curry powder, light soy sauce, vegan oyster sauce, sesame oil, minced garlic and ginger, salt and white pepper together until curry power is dissolved.

2. 2

   Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.

3. 3

   Heat up cooking oil in the wok on high heat, add tofu into the wok, pan fry until golden brown then take out and set aside.

4. 4

   Saute sliced brown onion, green and red pepper until softened, then add spring onion( shallot) in.

5. 5

   Turn the heat down to medium, then add softened rice vermicelli noodles in, give them a few tosses, add tofu back into the wok then add seasoning sauce.

6. 6

   Toss until the sauce coats all the noodles and everything is heated through – about 1 to 2 minutes. Add mung bean sprouts and stir then serve!