Singapore Fried Rice Vermicelli
Ingredients
- 2 vegan eggs
- 1 tsp curry powder
- 2 tbsp linseed oil
- Block of tofu
- 1 birds eye chilli, chopped
- 1 in piece of root ginger, grated
- 1 red pepper, thinly sliced
- 1/4 white cabbage, shredded
- 150 g/5 1/4 oz rice vermicelli, cooked and drained
- 200 ml 7 fl oz/1/4 cup vegetable stock
- 1 tsp sesame seeds (optional)
Preparation
Whisk the eggs with a pinch of curry powder. Heat the oil in a wok and cook the eggs for one to two minutes until they resemble an omelette. Remove from the pan and chop.
Add the remaining oil to the pan and cook the tofu for 1 minute, then add the chilli, ginger, peppers, cabbage and remaining curry powder. Continue cooking for 2-3 minutes until fragrant, stirring constantly.
Add the noodles to the pan and add the vegetable stock. Continue to cook until the liquid has been absorbed and the noodles are nice and tender. Mix through the eggs.
Divide between two serving plates and scatter the sesame seeds if using.
