Description
A delicious stir-fry noodle dish made with curry powder and rice vermicelli noodles!
Ingredients
Scale
- 2 tbsp avocado oil (can sub any cooking oil)
- 2 shallots, finely chopped (can sub 1/2 red onion)
- 2 garlic cloves, chopped
- 1/2 block of firm tofu, cut into cubes
- 2 green onions, chopped into 1-inch peices
- 1/2 red bell pepper, thinely sliced
- 5 ounces vermicelli noodles
Sauce
- 2 tsp madras curry powder
- 1/4 tsp turmeric (optional for colour)
- 1–2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp agave or sweetener of choice
- 1 tsp sesame oil
Instructions
- Heat the avocado oil in a wok or non-stick pan then add the shallots on medium heat. Let cook for 2 minutes then add the garlic.ย
- Push the shallots and garlic off the the side of the pan, and add the tofu, letting cook on medium-high heat for 1-2 minutes on each side until browned. (If needed, add a bit of extra oil.)ย
- Next add the green onions and pepper and mix everything together, letting cook for 2 minutes.ย
- Reduce the heat to medium, and add the vermicelli noodles and sauce to the pan, using tongs or two spoons to toss the noodles in the pan.ย
- Remove from heat and serve immediately. Top with extra sliced green onion if desired.ย
Notes
Look for a pack of vermicelli where the noodles aren’t too tightly packed together. This will give you noodles that will come apart more easily.ย
You can also use a thicker vermicelli, or any type of rice noodle you love in this recipe.ย ย
Press your tofu between paper towels before cooking to get it extra crispy.ย
Adjust the sauce accoringly. If you have slightly more noodles, you may need to add a bit more soy suace or spices to your dish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 5g
- Sodium: 450mg
- Fat: 8.4
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
