In my search for that elusive stir-fry hit I’ve moved onto Singapore Noodles, with somewhat more success this time. This recipe incorporates both (yellow-brownish) curry powder and (virulently yellow) turmeric, so those who like to cook/eat whilst wearing white clothing, may wish to look away……..now
(original inspiration via http://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/02/how-to-make-perfect-singapore-noodles)
Thin rice noodles
Half a vegetable stock cube
Chopped vegetables (in this case broccoli, carrot, courgette)
Firm tofu, drained and cubed
1 egg, beaten
Pour yourself a vodka and coke.
Boil a kettle. Place the noodles in a bowl/saucepan and steep in the boiling water for approximately 60 seconds. Drain.
With the rest of the hot water, make up a mixture of vegetable stock, soy sauce, turmeric and curry powder. Return the noodles to the pan and pour over just enough of the spicy stock to cover them. Leave on an unheated hob or surface to steep.
Heat vegetable oil to a high heat in a wok.
After 5 minutes realise you haven’t actually turned on the oven at the wall switch. Turn on.
Wait for the oil to heat.
Add the garlic and ginger, stirfry for 30 seconds.
Add the vegetables, stirfy for 2-3 minutes, add salt.
Pour the beaten egg into a corner of the wok and allow to semi-set, then mix in with the rest of the ingredients.
Add the tofu, stirfry for a minute or so more.
Pour in the noodles and spicy stock. Put a lid on the wok.
Heat for 5-8 more minutes, removing the lid and stirring every couple of minutes.
When the liquid is mostly boiled off, turn off the heat and serve.