Singapore noodles with tofu and vegetables
Dry rice noodles
5 oz, thin, brown rice variety
2 Tbsp, (Asian)
Canned tomato paste
8 oz, cut into 1/2-inch cubes
1 pound(s), trimmed and cut into 1-1/2 inch pieces
Uncooked sugar snap peas
6 oz, trimmed and halved crosswise
6 medium, thinly sliced
1½ Tbsp, minced, peeled fresh
½ cup(s), chopped fresh
½ item(s), cut into 4 wedges
- Cook rice noodles according to package directions.
- Meanwhile, stir together water, fish sauce, vinegar, hoisin sauce, curry powder, and tomato paste in small bowl.
- Heat large deep skillet or wok over high heat until drop of water sizzles in pan. Add 2 teaspoons of oil and swirl to coat. Add tofu and stir-fry until lightly browned, about 3 minutes. Transfer to plate. Add remaining 1 teaspoon oil to pan. Add asparagus and stir-fry 2 minutes. Add peas, scallions, and ginger and stir-fry until vegetables are crisp-tender, about 2 minutes.
- Add noodles and fish sauce mixture to pan and stir-fry until noodles are heated through, about 1 minute. Divide mixture evenly among 4 plates. Sprinkle with cilantro and serve with lime wedges.
- Per serving: 2 cups