Singapore Fried Noodles (Shellfish-Free)

Ingredients

• 12 oz Thin rice noodles
• 1 block Tofu (firm or extra-firm)
• 1 each Bell peppers (red, yellow, green)
• 1 medium Onion
• 1 large Carrot
• 1 cup Bean sprouts
• 2 tablespoons Curry powder
• 3 tablespoons Soy sauce (low sodium)
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 2 cloves Garlic

Instructions

1. 1Place the 12 oz of thin rice noodles in a large bowl. Pour enough very hot water over the noodles to cover them completely. Let the noodles soak for 5-7 minutes, or until they are tender but still slightly firm. Drain the noodles thoroughly in a colander and set them aside.
2. 2To press the 1 block of tofu, wrap it in several layers of paper towels or a clean kitchen towel and place it on a plate. Place a heavy object, such as a cast-iron skillet or a few cans, on top of the tofu for at least 15 minutes to remove excess water. Cut the pressed tofu into 1/2-inch cubes. Heat 1 tablespoon of the vegetable oil in a 12-inch skillet over medium-high heat (400°F / 200°C). Add the 1 block of tofu cubes and stir-fry for 5-7 minutes, turning them occasionally, until they are golden brown on all sides. Remove the tofu from the skillet and set it aside on a plate.
3. 3Slice the 1 medium onion thinly and mince the 2 cloves of garlic. Add the remaining 1 tablespoon of vegetable oil to the same 12-inch skillet and heat it over medium-high heat (400°F / 200°C). Add the sliced 1 medium onion and the minced 2 cloves of garlic. Sauté for 1-2 minutes, stirring constantly, until the onion softens slightly and you can smell the fragrant garlic and onion.
4. 4Slice the 1 each bell peppers (red, yellow, green) into thin strips and shred the 1 large carrot. Add the sliced 1 each bell peppers and the shredded 1 large carrot to the skillet. Stir-fry for 2-3 minutes, stirring frequently, until the vegetables are slightly tender but still have a crisp texture.
5. 5Sprinkle the 2 tablespoons of curry powder over the vegetables in the skillet. Stir constantly for 1 minute to toast the curry powder until it becomes very fragrant.
6. 6Add the drained 12 oz of thin rice noodles, the cooked 1 block of tofu cubes, and the 1 cup of bean sprouts to the skillet. Pour in the 3 tablespoons of soy sauce. Using tongs or two spatulas, gently toss all the ingredients together for 2-3 minutes until everything is well combined and heated through.
7. 7Remove the skillet from the heat. Drizzle the 1 tablespoon of sesame oil evenly over the noodles and toss one final time to distribute. Serve the Singapore Fried Noodles immediately.

Related Guides