obsession: singapore noodles

singapore noodles became a home staple after a pleasant visit to a suburban chinese restaurant. this recipe is easiest if all the ingredients are all ready to go. optionally, cut 150g of firm tofu into 1cm cubes, and lightly pan fry and serve on top of noodles.

slice vegetables into 0.5-1cm thick slices and set aside in a large bowl:
1 green capsicum
2 medium carrots 
quarter of a small head of green cabbage


then:
3Tbs oil (coconut or olive)
0.25c mild curry powder
0.5tsp hot chilli powder
0.25tsp salt
2tsp grated ginger
half a medium onion, thinly sliced

heat oil on high in wok or large frypan; add other ingredients and stir, cooking for 20 seconds before adding vegetables. fry on high heat for 5 minutes; empty into large bowl. turn wok to lowest heat.

then:
pour boiling water over 150g of rice vermicelli (the really thin ones- i like wai wai brand) in a large bowl. soak for 2 minutes then drain and rinse with cold water. drain well.

heat a further

3Tbs oil (coconut or olive)
0.25c mild curry powder


in the wok, then add soaked noodles and stir thoroughly (tongs work well). then add the veggies back in, stir well and add

3Tbs soy sauce
fried tofu (if using)

before serving!