Singapore Street Noodles

Makes 4 servings

SEEMA kumar

Rice noodle dish loaded with vegetables & tofu, spiced with an Asian-blend of seasonings.

ingredients

8 oz cooked rice noodles (soak in boiling water until soft, according to packaged instructions.)
1 1/2 tbl corn oil
4 cloves garlic, crushed
1 tbl grated fresh ginger
1/2 head of cabbage, shredded
10 scallions, sliced
6 oz. baby green bok choy, chopped
4 medium carrots, grated
1 red bell pepper, julienned
1/2 bunch red radish, sliced
8 oz firm tofu, cubed
Bean sprouts & cilantro as garnish
Sauce:
1/2 cup vegetable oyster sauce
1 tbl chili sauce
2 tbl tomato sauce
1 tbl rice wine vinegar
2 tbl curry powder
2 tsp soy sauce
2 tsp fish sauce
2 tsp hoisin sauce
1 1/2 tbl dark sesame oil
Pinch of turmeric

1
In 1/2 tbl of corn oil, cook tofu for 5 minutes over high heat. Remove from pan & set aside. Brown garlic and ginger in remaining corn oil over medium-high heat.
2
Add carrots and red bell peppers, along with 2 tbl of the sauce mixture. Cook for 3 minutes, then add the cabbage, radish, bok choy, and scallions with another 2 tbl of the sauce mixture.
3
Add cooked tofu with 2 tbl of the sauce mixture. Mix tofu & vegetables thoroughly. Add the cooked noodles and the remaining sauce mixture, separating the noodles to avoid clumping. Cook for 2 minutes.
4
Garnish with bean sprouts & cilantro, and serve hot.