4oz(around 113gm) thin rice noodles or other thin variety such as egg noodels, wheat or plain flour noodles can be used.
1tbspsoy sauce
1tbspcurry powder
1 ½tspsugar
1tbspcanola oil
Salt to taste
¼tspground pepper to taste
1medium red onion(cut lengthwise)
1red bell pepper(cut lengthwise)
1small carrot(cut lengthwise)
2-3Mashrooms, chopped
½tbspginger garlic paste
Stir fried tofu can be added as well.
Instructions
In a wok stir fry tofu(if adding) in 1 tbsp of oil for just 2 min until become light brown in color. Then remove it from wok and set aside.
In the same pan stir fry ginger garlic paste for just 1 minute until pleasant smell starts to come then add veggies including onion, bell pepper, mashrooms and carrot(any vegetables of your choice and fry for 2 min so that veggies remain crunchy and would not become soft.
Add curry powder, soy sauce, sugar and salt and pepper and cook on medium heat until it boils.
Soak rice noodles in cold water for just 4-5 min then drain all the water and set aside or cook according to package instructions. If using other variety, follow direction provided.
Then add fried tofu and noodles in pan and stir well to mix.
Serve the hot Singapore noodles with ketchup or any other sauce.