Singapore Fried Rice Vermicelli
Ingredients
- 2 eggs, beaten
- 1 tsp curry powder
- 2 tbsp linseed oil
- 180 g tofu
- 1 bird's eye chili, chopped
- 1-inch piece of root ginger, grated
- 1 red pepper, thinly sliced
- 1/4 white cabbage, shredded
- 150 g rice vermicelli, cooked and drained
- 200 ml vegetable stock
- 1 tbsp sesame seeds (optional)
Preparation
Whisk the eggs with a pinch of curry powder. Heat 1 tbsp oil in a wok and cook the egg for 2-3 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 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. Stir fry until most of the liquid has been absorbed and the noodles are tender. Mix through the egg.
Divide between two serving plates and scatter over the sesame seeds if using.
