There must be something in the water in Australia, because we have a few great bloggers from there. Please welcome vegan couple Kristy and Toby, co-authors of In the Mood for Noodles. Here they are in their own words, “We are a vegan couple in Melbourne who met at a vegan society brunch in Hong Kong. K went vegan approximately 9 years ago and Toby about 8 years ago. K has a sweet tooth and after a year of testing including 2 biopsies (the first one was negative) was finally diagnosed with coeliac’s disease in December 2010. K still struggles with missing gluteny items like good bread, but is slowly adapting to her new diet and looking forward to improved health as a result. Toby is originally from HK, quite active and obsessed with high protein food and coffee. Our blog In the Mood for Noodles is gluten free from Feb 2011 onwards, we blog about recipes we have tried, restaurant reviews and occasionally post pictures of our cat.”
Follow In the Mood for Noodles on: Twitter (Kristy). Welcome Toby and Kristy!
Singapore style noodles are not from Singapore but are actually from Hong Kong. Toby has been playing around with this recipe for a while and this is our favourite version so far and is my latest savoury obsession. I would have it every night if I could but Toby is being the voice of reason and reminded me that with all of the frying it is isn’t the healthiest. I love that it’s mild enough that we can eat it but spicy enough to have just a little bit of kick. I always add more soy sauce to mine because I love salty food so feel free to play around with it to suit your tastes. We use whatever veggies we have in the food co-op box and generally use greens but didn’t have any today.
1.5 tablespoon of sesame seeds, toasted
1 packet of 454 grams (16oz) rice noodles (we use Kong Moon rice sticks)
2 packets of 300 grams fried firm tofu, sliced into strips (we use yensons)
2 medium carrots, peeled and sliced
1 medium capscisum, sliced
1 onion, sliced
2-3 tablespoons of curry powder
a pinch to 1/2 teaspoon of dried chilli flakes (start with less)
1/4 cup of vegetable stock
2 tablespoons of vegetable oil
a splash of sesame oil
a splash of G/F soy sauce
tumeric powder (optional for colour)
salt and white pepper to taste
- Soak rice noodles in enough hot water to cover until they are soft, roughly 20 minutes.
- Marinate tofu, carrots and capsicum in splash of sesame oil and soy sauce and with the chilli flakes for at least 10 minutes.
- Toast sesame seeds in dry pan and put to side.
- Fry onion until soft in vegetable oil, add curry powder and fry until it is combined and fragrant.
- Add tofu and vegies to fry pan and fry until vegetables are soft.
- Drain rice noodles, rinse with cold water and add to pan.
- Mix well and add stock.Stir and fry until stock is absorbed.
- Add salt (or soy sauce) and white pepper to taste. Serve with sesame seeds and sesame oil.
Ideally you should cook everything on high in a wok, if you have a small frypan or wok you might want to half this recipe. We have a gigantic frypan but look at how full it is without the noodles:
Serves 4-6. Toby is a big eater so it only serves 4 in our household but could serve 6 regular eaters. We always make enough for 4 so we can have leftovers for lunch the following day.
Chef suggestion: enjoy with pu-erh tea or cola