Singapore-Style Noodles

As I gazed at the contents of my pantry and kitchen, I pondered what I could make with the huge bag of rice noodles that's been sitting there for months.  I went to google and found this recipe from vegan.com:  Singapore-Style Rice Noodles with Tofu and Vegetables

It's from one of Robin Robertson's cookbooks.  I have one her other cookbooks, and I love it, so I knew this recipe would be good.

Below is the recipe.  It was spicy and delicious, and very filling!  It makes a lot, so we have tons of leftovers now.

Ingredients

• 8 ounces rice vermicelli (mei fun)
• 4 teaspoons vegetable oil, divided
• 8 ounces extra-firm tofu, drained, pressed, and cut into strips
• 3 tablespoons soy sauce, divided
• 1 to 1 1/2 tablespoons good-quality curry powder (mild or hot)
• 1 small yellow onion, halved lengthwise and thinly sliced
• 1 small red bell pepper, cut into thin matchstick strips
• 1 small carrot, shredded
• 1 ounce snow peas, trimmed and cut into 1-inch pieces
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 cup vegetable broth
• 2 cups small broccoli florets, lightly steamed
• 2 tablespoons minced fresh cilantro

Directions

Soak the rice noodles according to package directions until softened. Drain well and set aside.
Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the tofu and stir-fry until browned, adding 1 tablespoon of the soy and a sprinkling of curry powder sauce while cooking.

Remove and set aside on a plate. Reheat the skillet with the remaining 2 teaspoons of oil. Add the onion, bell pepper, carrot, and snow peas, and stir-fry 2 to 3 minutes to soften. Stir in the remaining curry powder and stir-fry 10 seconds, or until fragrant. Add the remaining 2 tablespoons soy sauce, along with the mirin, sugar, salt, and red pepper flakes, stirring to mix well. Stir in the broth and bring to a boil over high heat.

Add the drained rice noodles and return to a boil, stirring to coat the noodles in the sauce. Add the steamed broccoli and reserved tofu, and cook, stirring, 1 to 2 minutes, or until the liquid has been absorbed by the noodles. Taste and adjust the seasonings, if needed. Serve hot sprinkled with minced cilantro.
Serves 4