Singapore Noodles (Vegetarian)

Adapted from the Canadian Living website

Serves 4

• 8 oz rice stick vermicelli
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 2 tablespoons oil
• 2 cups shredded napa cabbage (or bean sprouts)
• 1 cup smoked tofu
• 1 red pepper julienned
• 4 oz snow peas julienned
• 4 green onions thinly sliced
• 2 cloves garlic minced
• 4 teaspoons curry powder (Use Yeo's Malaysian curry powder, or homemade recipe here)
• (To taste) chili oil or cayenne pepper powder.  Add gradually and taste at each step.

In large bowl, soak vermicelli in warm water until softened and separate, about 5 minutes. Drain and set aside.

Meanwhile, in small bowl, whisk together soy sauce, sugar and 3/4 cup water; set aside.

In wok, heat oil over medium-high heat; stir-fry cabbage, tofu, red pepper, snow peas, green onions and garlic for 2 minutes. Add curry powder and stir-fry for 1 minute. 

Stir in soy mixture; bring to boil. Stir in noodles, tossing to combine; stir-fry until tender, about 7 minutes. Add chili oil or cayenne pepper powder for desired spiciness.