September 5, 2011: Toby's Singapore noodles

We're getting right into the swing of the Planet Vegmel's 'that recipe sounds familiar...' event, and we couldn't let it pass without whipping up something from our good friends' K and Toby's blog In The Mood for Noodles. We've been inspired by their recipes before, but we were looking for something new to make for the event. Luckily, K blogged Toby's Singapore noodles right when I was casting around for something to make for dinner on Monday night - it ticked all my boxes: simple, a bit spicy and generously portioned. I couldn't wait to give it a shot.

I failed at the simple task of making a shopping list, which meant making do without sesame seeds. I'm not sure how much difference this makes - they certainly look great in the close-up that K posted. Otherwise I followed the recipe exactly - even down to the lack of greens and the extra tamari (actually, I upped the chilli flakes a bit knowing K & T's tastes). I thought it needed the extra tamari drizzle - the saltiness was a bit lacking otherwise. Once it was added, this was perfect. It had a good rich heat from our curry powder, a bit of bite from the chilli and plenty of vegies and tofu to complement the noodles. And it makes heaps - we're still eating it for lunches. It's a perfect weeknight dinner when you want leftovers.


Toby's Singapore Noodles
(via In the Mood for Noodles,
it's another contribution to 'that recipe seems very familiar...')

400g packet of rice noodles (turns out they have a good range at Safeway)
500g firm tofu, sliced into strips
2 carrots, sliced into sticks
1 capsicum, sliced into sticks
1 onion, sliced finely
2 tablespoons curry powder (adjust this up or down depending on how spicy your curry powder is)
1 teaspoon chilli flakes
1/4 cup of stock
2 tbsp sunflower oil
1-2 tablespoons sesame oil
2 tablespoons tamari plus more at the end
1/2 teaspoon turmeric
salt and pepper to taste

Soak rice noodles hot water for 10-15 minutes

While the noodles are soaking, marinate the tofu and the vegies in the sesame oil and tamari and sprinkle with the chilli flakes.

Heat the sunflower oil in a wok and fry the onion until it softens (5 minutes or so).

Stir in the curry powder and fry for another minute or two.

Add the marinated tofu and vegies to fry pan and stir everything well, frying for another 5 minutes until the vegetables have started to soften.

Drain and rinse the noodles and add them to the wok, mixing well. Pour in the stock and cook until it's evaporated off.

Season with salt, pepper, extra tamari and sesame oil until it suits your tastes.