Singapore Rice Noodles (GF) (V)

Singapore Rice Noodles (GF) (V)

Ingredients

For the Tofu Tear

• 220g smoked tofu
• 1 tbsp tamari
• 1 tbsp Sriracha

For the Stir Fry

• 1 tbsp vegetable oil
• 1 medium onion
• 6 oz chestnut mushrooms
• 3 oz snap peas
• 2 cloves garlic
• 1 “thumb” fresh ginger
• 2 tsp curry powder
• ¼ tsp chili flakes
• 2 tbsp tamari
• 1 tbsp toasted sesame oil
• 1 tsp dried coriander
• 1 spring onion
• 1 lime
• 8 oz noodles of your choice

Method

1. Preheat
   • Air fryer to 400°F.
   • Line tray with parchment paper.
2. Make the Tofu Tear
   • Tear tofu into a large bowl.
   • Add tamari and Sriracha, toss to coat.
   • Spread onto lined baking tray or air fryer basket.
   • Bake 15 minutes, mixing halfway, until browned and crispy.
3. Prep the Veggies
   • Peel and slice onion.
   • Roughly chop mushrooms.
   • Peel and mince garlic and ginger.
   • Pick coriander leaves.
   • Finely slice spring onion.
   • Cut lime into wedges.
4. Cook the Noodles
   • Prepare according to package instructions.
5. Make the Stir Fry
   • Heat wok or pan over high heat with vegetable oil.
   • Add onions and mushrooms; fry a few minutes until softened and lightly charred.
   • Add snap peas, garlic, ginger, and curry powder; fry 2 more minutes.
6. Assemble & Serve
   • Add cooked noodles to pan.
   • Stir in coriander, tamari, and sesame oil.
   • Divide between two bowls.
   • Top with crispy tofu and spring onion.
   • Squeeze lime over the top and serve with extra wedges.