Singapore Noodles

Ingredients:

• 3.5 tsp medium curry powder
• 3 tbsp rice wine vinegar
• 3 tbsp soy sauce
• 1 tbsp turmeric
• 3 tbsp water
• 2 cloves garlic
• 1 inch piece ginger, peeled
• 1/2 medium heat red chili
• 1 tbsp sesame oil
• 3 spring onions
• 1 red bell pepper
• 1/2 head broccoli
• 2 handfuls green beans
• 3 tbsp chopped fresh coriander
• 300g rice vermicelli noodles
• 1/2 block firm tofu

Method:

1. Soak the noodles in a bowl of boiling water for 5-10 minutes, until soft.
2. Chop the tofu into cubes and pan fry until browned, then tip onto a plate until ready to use.
3. Meanwhile, combine the curry powder, rice vinegar, soy sauce, turmeric & water.
4. Then finely chop the garlic, grate the ginger and prep the veg.
5. Heat a tbsp of sesame oil in the pan and add the ginger, chili, garlic and spring onion, fry for a minute or so, then add the veg with half the sauce and fry for a couple of minutes. Next, add the rice, tofu & the rest of the sauce and toss together, cook for a couple of minutes until warmed through. Serve up with some fresh coriander and enjoy!

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