Name: Vegan Singapore Noodles With Fried Tofu & Chilli
Total time: 15 min
Yield: 4
Ingredients: 200g/7oz vermicelli rice noodles; 1 tbsp medium curry powder; ½ tsp turmeric powder; 1 tsp caster sugar; 2 tbsp sesame oil; 2 tbsp soy sauce; 1 tbsp sriracha, plus extra to serve (optional); 3 tbsp Borderfields rapeseed oil; 1 onion, peeled and sliced; 1 clove garlic, crushed; 1 red pepper, deseeded and sliced; 125g/4½oz shiitake mushrooms, sliced; A handful of fresh coriander, chopped, plus extra to serve; 300g/11oz beansprouts; 250g/9oz tofu, cubed; 1 red chilli, sliced, to serve; A handful of peanuts, toasted and chopped, to serve; 1 lime, cut into wedges, to serve

VMG Recipes