Singapore Style Vermicelli Noodles
Ingredients
7 ounces Extra Firm Tofu, cut into matchsticks or cubed
6 ounces dried vermicelli
1 jalapeno, deseeded and sliced
1/2 red pepper, cut into matchsticks
2 stalks of celery, sliced
2 large carrots, peeled and cut into match sticks
2 cloves of garlic, minced
2 tablespoons fresh ginger, minced
3 tablespoons pureed lemongrass
8 dried chilies
3 tablespoons peanut oil
1 tablespoon hoisin sauce
2 tablespoons curry powder
4 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons sesame oil
Fresh cilantro
Preparation
1
Place dried vermicelli in a large bowl and douse with boiling water. Let stand for five minutes then drain and toss with sesame oil.
2
In a small bowl combine, curry powder, lime juice, soy sauce and hoisin sauce.
3
In a large wok heat peanut oil over medium high heat.
4
Add chilies, lemongrass, ginger, garlic and cook until fragrant.
5
Add tofu and stir fry until golden, about three minutes.
6
Remove tofu and chilies from the wok and set aside. Add more peanut oil to the wok if necessary.
7
Place jalapeno, red pepper, carrot, celery and stir-fry until tender, about five minutes.
8
Add tofu, chilies and noodles back in the wok.
9
Pour curry mixture and toss to coat.
10
Add additional soy sauce if necessary.
11
Remove from heat and serve with lime wedges and fresh cilantro.
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About
The Chinese takeout classic gets a makeover.
Yield:
4.0
Added:
Sunday, July 10, 2011 - 2:00pm
