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Malaysian Style Noodles
Vegetarian noodles
Ingredients
- 6 oz vermicelli noodles
- 2 tsp vegetable oil
- 2 eggs lightly beaten
- 2 garlic cloves minced
- 1 small onion thinly sliced
- 1 tbsp gingerroot minced
- 2 tsp each curry powder and white sugar
- 3/4 tsp each ground cumin and ground coriander
- 1/2 tsp hot chili sauce or hot pepper sauce
- 3/4 cup vegetable stock
- 2 peppers, one red and one green thinly sliced
- 6 oz firm tofu cubed
- 1/2 cup sliced green onions
- 2 cups bean sprouts
- 1/4 cup fresh basil or coriander or both
- 1/4 cup sodium reduced soy sauce
- 1 tbsp fresh lime juice
Instructions
- Soak noodles in hot water for 20 minutes, drain. Meanwhile in a large skillet or wok, heat 1 tsp of the oil over medium heat, cook egg stirring until scrambled and set. Move to a plate and cut into slices. Keep warm.
- In the same skillet heat the remaing oil over medium heat and stir fry the garlic and sliced regular onion, adding the ginger, curry, sugar, cumin, ground coriander, hot chili sauce and 2 tbsp of the stock, stir frying for 2 minutes.
- Add the sweet peppers, tofu and 2 more tbsp of the stock, stir frying for 2- 3 min until the peppers are slightly soft.
- Add drained noodles, remaining stock, 1 cup of the bean sprouts, the green onions, half the basil, the soy sauce and lime juice. Stir fry until well coated. Stir in egg and garnish with remaining cup of bean sprouts and basil.
