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Curry Fried Noodles

On its own bean curd (tofu) has a fairly bland flavour, but it takes on the flavour of the curry spices wonderfully.

ingredients

serves 4
60 ml (4 tbsp) vegetable oil
30 - 45 ml (2 - 3 tbsp) curry paste
225 g (8 oz) smoked bean curd, cut into 2.5 cm (1 in) cubes
225 g (8 oz) green beans, cut into 2.5 cm (1 in) lengths
1 red pepper, seeded and cut into fine strips
350 g (12 oz) rice vermicelli, soaked in warm water until soft
15 ml (1 tbsp) soy sauce
salt and freshly ground black pepper
2 spring onions, finely sliced, to garnish
2 red chillies, seeded and chopped, to garnish
1 lime, cut into wedges, to garnish

method

1. Heat half the oil in a wok or large frying pan. Add the curry paste and stir-fry for a few minutes, then add the bean curd and continue to fry until golden brown. Using a slotted spoon remove the cubes from the pan and set aside until required.

2. Add the remaining oil to the wok or pan. When hot, add the green beans and red pepper. Stir-fry until the vegetables are cooked. You may need to moisten them with a little water.

3. Drain the noodles and add them to the wok or frying pan. Continue to stir-fry until the noodles are heated through, then return the curried bean curd to the wok. Season with soy sauce, salt and pepper.

4. Transfer the mixture to a serving dish. Sprinkle with the spring onions and chillies and serve the lime wedges on the side.

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