Singapore-Style Noodles with Golden Tofu
"This recipe uses fish sauce. If you're a vegetarian, you can omit it. Sub in a mix of oyster sauce and rice vinegar instead - the taste will be a bit different but still delicious. Though you start with just a cup of noodles, all the veggies turn this into a large, filling meal. You might want to share it! Also, this is easy to vary. You can substitute sliced cabbage (Napa's especially good) for the peppers and turnips if you prefer, and chicken or pork or shrimp for the tofu...."
INGREDIENTS
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2 ounces uncooked No Yolks Extra Broad Noodles, cooked, preferably ahead of time (about 1 cup cooked noodles)
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3 1/2 ounces firm tofu, drained and patted dry
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Canola oil
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1 egg, beaten
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2 teaspoons fish sauce
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2 teaspoons soy sauce
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1/4 teaspoon corn starch
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1/2 teaspoon sugar
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1/4 medium onion, chopped
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1/2 red pepper, cut into matchsticks
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1 turnip, peeled and cut into matchsticks
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1 clove garlic, peeled minced
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1/2-inch piece ginger, peeled and minced
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1 tablespoon plus 1 teaspoon fresh curry powder
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1/4 cup frozen peas (defrosted or not, doesn't matter)
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