Vegan Singapore Noodles

I'm usually a pretty simple stir-fry person - medium noodles, soy sauce, veg - but this time I wanted to try something a bit different! The only vegan noodles I was able to get hold of last time I shopped were thin rice noodles, so I thought I would try and recreate the Singapore rice noodles you can find in the fresh food section.

You can add whatever veg you want to this; I used onions, bell pepper, mushrooms, pak choi and tofu!

I did include vegetarian fish sauce in this recipe as it adds a nice flavour, but it isn't essential. You can find it in the world food isle in your local supermarket - make sure it is specifically labelled vegetarian as there is a very similar real fish one too! The vegan/veggie one uses seaweed to imitate a fish flavour which is pretty cool.

This made one portion and took around 20 minutes to make.


Ingredients
Noodles:

• 1 portion of thin rice noodles
• 2 TSP seasame oil
• 2 TSBP soy sauce + more for tofu marinade (I used dark but light will affect the colour less!)
• 1 TSP curry powder (I used mild)
• 1/2 TSP tumeric
• 1 TSP chopped chilles (I used frozen but you could use fresh or red pepper flakes if you'd rather!)
• 1 TSP vegan fish sauce 
• 1/2 Chinese 5 spice or Thai 7 spice
• 1 TSP ginger puree (or chopped ginger)

Veg:

• 1/2 red onion
• 1/2 bell pepper
• 4 large pak choi leaves
• 1/3 pack firm tofu, chopped into cubes
• 2 large mushrooms

Method

1. Cook the rice noodles according to the instructions, and set aside when done.
2. Cube the tofu and add to a bowl along with enough soy sauce to coat the tofu. Leave for 5-10 minutes until the tofu has absorbed some of the sauce.
3. In a large saucepan/wok, add 1 TSP of seasame oil, the ginger and the chillies (watch out, it can get pretty spitty!). Fry for a couple of minutes to infuse the flavours.
4. Add the onion and pepper to the wok and fry until the onion begin to soften.
5. In a seperate pan, add 1 TSP of seasame oil and add the tofu. Fry on a medium heat until the sides brown, turning occasionally to get an even colour.
6. Add the mushrooms and pak choi to the wok, and continue to stir fry until the mushrooms soften.
7. Now add 1 TSPB soy sauce, vegan fish sauce, 5 spice, curry powder and tumeric to the wok veg and stir to combine. 
8. Once the tofu is done, add it to the veg and combine so the tofu is coated in the spices.
9. Add the noodles to the veg, along with 1 TBSP soy sauce, and combine until the noodles turn yellow and the veg is mixed in, and serve!