Singapore Noodles

Serves: 6-8
Cook/prep time: 30 minutes

Ingredients:


2 cloves garlic, finely chopped
1 tablespoon minced ginger
4 mushrooms
1 package dry rice vermicelli
2 stalks celery, diced
1 medium onion, diced
1 cup bean sprouts, rinsed and drained
2 green onions, coarsely chopped
1/2 red pepper, diced
4 small carrots, diced
1/4 Package soft tofu, coarsely chopped
1 cup chickpeas, chopped
1/2 cup peanuts, chopped
3 tbsp vegetable oil
1 tbsp sesame oil

For sauce:

3tbsp Curry powder
1 tsp Thai Curry Paste (optional: can use any sort of curry paste or hot-sauce, but it will taste different depending on what you use)
2 cloves garlic, finely chopped
1 tablespoon grated ginger
1 cup water
2 tbsp soy sauce
4 tsp sugar
2 tbsp vegetable oil


1) Put the rice vermicelli in a large bowl and soak in boiling water. Drain noodles and set aside.
2) Heat 2 tablespoons of oil in a pan over medium heat. Add curry powder, ginger, and garlic. Add water, soy sauce, sugar, and curry paste. Stir and cook for 5 minutes. Remove from heat and set aside.
3) Heat 2 tablespoons of oil in a large pan over medium. Add remaining garlic and ginger, and fry for a couple minutes. Add celery, carrots, onions, pepper, sprouts, green onions, and mushrooms. Fry for 2 minutes. Add tofu and chickpeas and fry an additional 3 minutes until vegetables soften.
4) Mix vegetables, noodles, and sauce, adding chopped peanuts on top.

Based on this recipe