Singapore Noodles

Serves: 4 
Noodles4 cakesdried noodles
Oil2 + 2 tbsp
Mushrooms1 lbchopped
Crispy tempeh8 oz
Garlic4 clovesminced
Ginger2 inchesminced
Red chili1 - 2 mediumchopped
Carrot3-4 mediumgrated
Green onion1 bunchchopped
Colored peppers2 largechopped
Pea pods1/2 cupchopped
Soy sauce3 - 4 tbspmore to taste
Curry powder2 - 3 tbspmore to taste
Cilantrofew stalkschopped
Lemon juiceto taste
  • Cook dried noodles in salted water
  • Fry mushrooms on high heat in oil with 2 tbsp soy sauce
  • Push mushrooms aside in the pan when browned and reduce heat to medium-high
  • Fry ginger, garlic, bottom white part of green onions and chilies in oil
  • Add peppers, tempeh and 1/2 of curry powder and mix
  • Add pea pods, carrot, noodles, curry powder, soy sauce and adjust to taste 
  • Garnish with lemon juice, cilantro and top of green onions
Tip: Cut up noodles with a pair of scissors after they're cooked before adding to the pan so they mix with the veggies and don't stay separate