toby's singapore noodles

I was reading twitter yesterday morning, blearily trying to wake up, when I saw that Cindy and Michael had remixed Toby's Singapore noodles. I was torn, because I had wanted to post about it and suddenly I worried I'd look like a copy cat! But several people remixing is part of what remixing is all about! And also we all love noodles, and it's nice to share.

So here it is, my remix of Toby's Singapore noodles, for that recipe seems very familiar... Like Michael, I skipped the sesame seeds, but not because I didn't have them, because I forgot them (even though they were on the kitchen counter).



Singapore Noodles (Toby Style)
originally by Toby at In the Mood for Noodles

ingredients
2 sticks of rice vermicelli
100 grams smoked tofu
1 medium carrot, julienned
a hunk of capsicum, similarly sliced
half a white onion, sliced
3 tablespoons curry powder
half a teaspoon chilli flakes
quarter of a cup of vegetable stock
some vegetable oil
a splash or three of sesame oil
a splash or three of light soy sauce
some tumeric powder

method
Soak the rice noodles in hot water for five to ten minutes. Don't oversoak them, because then it will all fall apart and there will be maifun-related tears. In the meantime, marinate the carrot and the capsicum in the soy sauce, chilli flakes and the sesame oil.

After you drain the noodles, heat up the wok until it's very warm and fry the onion in some oil. Fry it until it softens, then stir through the curry powder and the turmeric, and follow it up with the carrot and capsicum mixture, including all the liquids. Leave to fry until the carrot starts to soften. Add a little dash of water and put the lid on to let it fry and steam for another minute or two. Throw in the noodles and mix through, adding the stock, a little extra soy sauce, sesame oil and some cracked pepper until the stock is cooked off (the wok should be hot enough that this will take about thirty seconds). I love sesame oil, it is amazing.