Singapore Noodles

Serves: 4 

Ingredients	Qty	Prep
Noodles	4 cakes	dried noodles
Oil	2 + 2 tbsp
Mushrooms	1 lb	chopped
Crispy tempeh	8 oz
Garlic	4 cloves	minced
Ginger	2 inches	minced
Red chili	1 - 2 medium	chopped
Carrot	3-4 medium	grated
Green onion	1 bunch	chopped
Colored peppers	2 large	chopped
Pea pods	1/2 cup	chopped
Soy sauce	3 - 4 tbsp	more to taste
Curry powder	2 - 3 tbsp	more to taste
Cilantro	few stalks	chopped
Lemon juice	to taste

Method:

• 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