Spicy Singapore Noodles
|Rice vermicelli/Angel hair / spaghettini pasta||250 Gram (0.5 Pound, Thin)|
|Homemade vegetable stock/Water||75 Milliliter (1/3 Cup)|
|Soy sauce||25 Milliliter (2 Tablespoon)|
|Granulated sugar||1 Tablespoon (15 Milliliter)|
|Sesame oil||15 Milliliter (1 Tablespoon)|
|Rice wine||15 Milliliter (1 Tablespoon)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Tofu||125 Gram (0.25 Pound)|
|Garlic||2 Clove (10 gm), finely chopped|
|Chopped ginger root||1 Tablespoon (15 Milliliter, Fresh)|
|Green onions||3 , finely chopped|
|Curry powder||1 Tablespoon (15 Milliliter)|
|Chili paste||1⁄2 Teaspoon (2 Milliliter, Hot)|
|Leeks||2 , trimmed and thinly sliced|
|Carrot||1 , grated|
|Sweet red pepper||1 , thinly sliced|
|Bean sprouts||125 Gram (0.25 Pound)|
Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
(If you are using regular pasta, cook in pot of boiling water until tender.) In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
Heat vegetable oil in large non-stick wok or deep skillet on medium-high heat.
Rinse tofu and pat dry.
Stir-fry for a few minutes until slightly browned.
Remove and reserve.
Add garlic, ginger and green onions to wok.
Cook for 30 seconds.
Add curry powder and chili paste and cook for 10 to 20 seconds longer.
Add leeks, carrot and red pepper.
Cook until barely wilted.
Add bean sprouts and reserved sauce and bring to boil.
Add tofu and noodles and cook together until hot and well combined.
Taste and adjust seasonings if necessary.