Vegetable Singapore Noodles

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

200 grams (7 oz) rice vermicelli

1 teaspoon sugar

1 cup (240 ml) water

¼ cup (60 ml) soy sauce (or tamari)

1 tablespoon oil

200 grams (7 oz) extra-firm tofu, drained, pressed, and cubed

1 small onion, sliced

2 cloves of garlic, minced or grated

2 teaspoons grated ginger

2 green onions, chopped, and whites separated from greens

1 carrot, sliced

½ a red pepper, sliced

½ a head of broccoli, chopped

½ zucchini, sliced

2 tablespoons mild curry powder (adjust to taste depending on which type you use)

A handful (about 75 grams / 2.6 oz) of bean sprouts

A small handful of fresh cilantro

Sriracha to serve

1 lime, sliced

Note: Ingredients may have been altered from the original.

Directions at thestingyvegan.com

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