200g vermicelli rice noodles, soaked in boiling water for 5 minutes until soft
200g firm tofu, minced
1 tsp Malaysian curry powder
1 tsp Chinese five spice
½ white cabbage, finely shredded
4 button mushrooms, finely sliced
4 scallions, finely sliced on a diagonal
1 garlic clove, finely chopped
2 red chillies, deseeded and finely chopped (optional)
1 tbsp fresh ginger, finely grated
1 tbsp peanuts, dry roasted
1 cup frozen peas, thawed
1 tbsp soy sauce
1 tbsp tamari
juice of ½ a lemon
Add the Tamari sauce, Malaysian curry powder and Chinese five spice to a bowl and add the minced tofu. When the noodles are soft, drain in a colander. Heat a wok over a high heat. Add the peanuts and dry roast until they turn slightly brown.
Place the wok back on the heat and add the tofu mince and stir fry for a couple of minutes. Add the garlic, ginger, the shredded cabbage and the sliced mushrooms and stir fry until the cabbage wilts. Add the thawed peas, the softened vermicelli noodles and stir well until everything is evenly mixed. Add the soy sauce, the scallions and mix well.
Place the Singapore noodles onto a platter, top with more sliced scallions, some roasted peanuts and slices of fresh chilli if desired. Squeeze over the juice of half a lemon and serve.
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