Singapore Curry Noodles with Golden Tofu

Serving Size: 2

This recipe uses fish sauce. If you're a vegetarian, you can omit it. Sub in a mix of oyster sauce and rice vinegar instead - the taste will be a bit different but still delicious. Though you start with just a cup of noodles, all the veggies turn this into a large, filling meal. You might want to share it!

Also, this is easy to vary. You can substitute sliced cabbage (Napa's especially good) for the peppers and turnips if you prefer, and chicken or pork or shrimp for the tofu.

Ingredients

  • 2 Ounce uncooked No Yolks Extra Broad Noodles, cooked, preferably ahead of time (about 1 cup cooked noodles)
  • 1 Tbsp plus 1 teaspoon fresh curry powder
  • 1/2-inch piece ginger, peeled and minced
  • 1 clove garlic, peeled minced
  • 1 turnip, peeled and cut into matchsticks
  • 0.5 red pepper, cut into matchsticks
  • 0.25 medium onion, chopped
  • 0.5 tsp sugar
  • 0.25 tsp corn starch
  • 2 tsp soy sauce
  • 2 tsp fish sauce
  • 1 egg, beaten
  • canola oil
  • 3.5 Ounce firm tofu, drained and patted dry
  • 0.25 cup frozen peas (defrosted or not, doesn't matter)

Directions

  1. If the noodles aren't cooked, cook them until al dente in a big pot of salted boiling water. Drain and set aside.
  2. Heat a medium frying pan over medium-high heat. Film the bottom with oil. When hot, add the tofu cubes. Cook, tossing every few minutes, until golden on most sides, about 10 minutes. Remove to a paper towel to drain, and sprinkle with salt.
  3. Add a little more oil, then pour in the egg. Sprinkle with salt. Tilt the pan to spread the mixture everywhere, as though you were making a very thin omelet. Pull the cooked edges in, then tilt again, to let the uncooked egg hit the pan. Repeat until fully cooked, then slide onto a plate or cutting board. When cool enough to touch, cut into thin strips.
  4. In a small bowl or mug, mix together the fish sauce, soy sauce, cornstarch, sugar, and 1/3 cup water. Set aside.
  5. Now, turn the heat up to high, and, when hot, add plenty of oil to generously coat the bottom. Add the onion, red pepper, turnip, clove garlic, and ginger, and cook until soft, stirring constantly, but letting the edges of the veggies brown, 3 to 5 minutes. Add the curry powder, and cook til fragrant. Then add the noodles, sauce mixture, sliced omelet, golden, frozen peas, and cook until the mixture boils off and the noodles and veggies are coated. Taste for balance of flavors, adding soy sauce, salt, sugar, or more curry powder as needed. Serve immediately.

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