Vegan Singapore Noodles In 30 Minutes
Prepare all the ingredients.
1
Soak 200g vermicelli noodles in hot water.
2
Press tofu, chop into thin chunks & fry until golden.
3
Add sliced onions.
4
Pop in sugar snap peas and sauté for a couple of minutes.
5
Add the sliced peppers and baby corn and continue to stir fry.
6
Pour the sauce into the wok, and add the curry & turmeric powder.
7
Stir through the vermicelli noodles & serve with lime, sesame seeds and chilli flakes.
8