Singapore Fried Noodles with Tofu (Shellfish-Free)

Ingredients

• 12 oz Rice Noodles
• 1 block Firm Tofu
• 1 medium Carrot
• 1 medium Bell Pepper (any color)
• 1 cup Bean Sprouts
• 2 large Eggs
• 2 tablespoons Curry Powder
• 3 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 2 tablespoons Vegetable Oil
• 2 stalks Green Onions

Instructions

1. 1Place the 12 oz Rice Noodles in a large bowl and cover them with warm water. Let them soak until they are softened, then drain them completely.
2. 2While the noodles soak, prepare the tofu: place the 1 block Firm Tofu on a clean kitchen towel or paper towels. Press down firmly to remove as much excess water as possible. Once pressed, cut the tofu into 1-inch cubes.
3. 3Heat 1 tablespoon of the Vegetable Oil in a 12-inch skillet over medium-high heat (400°F / 200°C). Add the cubed tofu and cook, turning occasionally, until all sides are golden brown and slightly crispy, about 5-7 minutes. Remove the tofu from the skillet and set it aside.
4. 4In the same skillet, add the remaining 1 tablespoon of Vegetable Oil and heat over medium-high heat (400°F / 200°C). Crack the 2 large Eggs into the skillet and scramble them until cooked through, about 2-3 minutes. Remove the scrambled eggs from the skillet and set them aside with the tofu.
5. 5Add the medium Carrot, peeled and cut into thin matchsticks, and the medium Bell Pepper, seeded and cut into thin strips, to the skillet. Stir-fry them over medium-high heat (400°F / 200°C) until they are tender-crisp, about 3-4 minutes. You want them to still have a slight bite.
6. 6Add the drained 12 oz Rice Noodles, 1 cup Bean Sprouts, the cooked tofu, and the scrambled eggs to the skillet with the vegetables. Sprinkle the 2 tablespoons Curry Powder and 3 tablespoons Soy Sauce over everything. Add the 1 tablespoon Sesame Oil.
7. 7Toss all the ingredients together gently in the skillet to coat evenly with the curry powder and soy sauce. Continue to stir-fry over medium-high heat (400°F / 200°C) for another 2-3 minutes, until everything is heated through. The bean sprouts should be slightly wilted.
8. 8Cut the 2 stalks Green Onions into thin slices. Sprinkle the sliced green onions over the noodles just before serving.

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