oodles of noodles !
Vegan Singapore Noodles with Fried Tofu & chilli
Serves 4 Preparation time : 10 mins Cooking time : 10 mins
Whether you ’ re giving Veganuary a go or looking for a Pan-Asian dish to celebrate Chinese New Year , we ’ ve got the perfect super-speedy serving suggestion !
Ingredients
• 200g vermicelli rice noodles
• 1 tbsp medium curry powder
• ½ tsp turmeric
• 1 tsp caster sugar
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce , plus extra to serve
• 3 tbsp Borderfi elds rapeseed oil
• 1 onion , peeled and sliced
• 1 clove garlic , crushed
• 1 red pepper , deseeded and sliced
• 125g shitake mushrooms , sliced
• A handful of fresh coriander , chopped , plus extra to serve
• 300g beansprouts
• 250g tofu , cubed To serve
• 1 red chilli , sliced
• A handful of peanuts , toasted and chopped
• 1 lime , cut into wedges
Method 1 . Put the noodles into a large pan , cover with boiling water and leave to soak for 10 minutes .
2 . Meanwhile , in a small mixing bowl , mix together the curry powder , turmeric , sugar , sesame oil , soy sauce , sriracha sauce and 1 tbsp cold water to make a sauce .
3 . Heat a wok until very hot before adding the rapeseed oil . Add the onion , garlic , red pepper and mushrooms . Stir fry for 3-4 minutes until softened and starting to brown .
4 . Drain the noodles and add them to the wok along with the sauce , coriander , beansprouts and tofu . Stir fry for a further 3-4 minutes , tossing everything through the sauce . Adjust the seasoning with a little more soy sauce or sugar if necessary .
Recipe Borderfields / Rachel Green , photography © Michael Powell . For more recipes using Borderfields cold pressed rapeseed oil range , visit www . borderfields . co . uk .
5 . Scatter over the sliced chilli , toasted peanuts and chopped coriander , drizzle with a little extra sriracha sauce and serve with lime wedges for squeezing over .
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