Vegetarian Singapore Noodles

This easy noodle dish, inspired by the spices and flavors of India, is just the right thing when you can't decide whether you want an Indian curry or an Asian stir fry. Chock full of veggies, this dish is a meal by itself. You can pair it with a soup as well, if you like.

Ingredients:

4 large cloves of garlic, minced fine
3 tbs minced galangal
5 button mushrooms, quartered
1 stalk celery, sliced matchstick style
1 carrot, sliced matchstick style
1/2 red bell pepper, sliced
1/2 yellow onion, sliced
1 package of frozen tofu, thawed and pan fried, cut into strips
12 oz. dry egg noodles, cooked and set aside
5 hot thai peppers, diced (more or less to taste)
3 tbs oyster sauce (optional)
oil, as needed

Ingredients for the sauce:

4 tbs curry powder
3 large cloves garlic, minced fine
2 tbs galangal, minced
1 tsp white pepper
1 1/2 cup vegetable stock (add as needed)
6 tbs soya sauce
6 tsp brown sugar
3 tsp sambal olek (more or less to taste)
oil, as needed

Instructions:

Let me first note that the quantities of ingredients above are simply guidelines. Use your senses to adjust the flavors as you cook.

First, heat some oil in a small pot. Add the curry powder, galangal, and garlic. Saute for about 20 seconds, until fragrant. Then, add in the stock, soya sauce, sugar, and sambal olek. Stir to bring some consistency to the sauce and cook for about 4-6 minutes. You want the sauce to thicken slightly to just cover the noodles and vegetables. Reduce or increase the amount of stock as needed. Remove from heat and set aside.

Heat some more oil in a wok or wide pan. Add the garlic and galangal, and saute for about 20 seconds, until fragrant. Then, add in the vegetables, and stir-fry for about 4-5 minutes. Add the tofu and combine. You want the vegetables to soften, but remain crisp to the bite.

Now, add the noodles to the vegetables, and toss together. Add the sauce and oyster sauce (optional). Mix well.

Serve hot, with a cilantro garnish and drizzle of rice wine vinegar.