Vegan Singapore Noodles

Ingredients

• 8 oz Thin Rice Noodles
• 1 block Firm Tofu
• 1 medium Bell Pepper
• 1 medium Onion
• 1 medium Carrot
• 1 cup Frozen Peas
• 2 tablespoons Curry Powder
• 3 tablespoons Soy Sauce
• 1 teaspoon Sugar
• 2 tablespoons Vegetable Oil

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the 8 oz Thin Rice Noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Immediately drain the noodles well using a colander and set them aside.
2. 2While the noodles cook, prepare the vegetables and tofu: Cut the 1 medium Bell Pepper into thin strips, about 1/4-inch wide and 2 inches long. Thinly slice the 1 medium Onion into crescent shapes, about 1/8-inch thick. Cut the 1 medium Carrot into thin matchsticks, about 1/8-inch thick and 2 inches long. Cut the 1 block Firm Tofu into 1/2-inch cubes.
3. 3Heat the 2 tablespoons of Vegetable Oil in a 12-inch wok or large skillet over medium-high heat, which is about 375°F (190°C). Add the cubed 1 block Firm Tofu to the hot oil and stir-fry for 5-7 minutes, turning occasionally, until the tofu cubes are lightly browned on all sides and slightly firm.
4. 4Add the sliced 1 medium Onion, the 1 medium Bell Pepper strips, and the 1 medium Carrot matchsticks to the wok with the tofu. Continue to stir-fry for 5-7 minutes, stirring frequently, until the vegetables have softened slightly but still retain a slight crispness.
5. 5Add the 1 cup Frozen Peas to the wok and stir-fry for 1 minute, stirring constantly, until the peas are heated through.
6. 6Add the drained 8 oz Thin Rice Noodles to the wok with the tofu and vegetables. Gently stir everything together for 2-3 minutes, using tongs or two spatulas, to ensure the noodles are evenly mixed with the other ingredients.
7. 7Sprinkle the 2 tablespoons Curry Powder evenly over the noodles and vegetables in the wok. Stir-fry for 1 minute, continuing to toss gently, until the curry powder is well distributed and coats all the ingredients.
8. 8Pour in the 3 tablespoons Soy Sauce and add the 1 teaspoon Sugar to the wok. Stir everything well for 1-2 minutes, ensuring the sauce and sugar are evenly distributed and all ingredients are heated through. The noodles should appear glossy.
9. 9Serve the Vegan Singapore Noodles immediately while hot.

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