Curried Rice Noodles

Ingredients

• 3 tbsp olive oil
• 1 brown onion
• 1 tbsp grated ginger
• 1 carrot
• 1 red capsicum (bell pepper)
• 1 head broccoli
• 500gram firm tofu
• 3 cups vermicelli noodles (cooked)
• 1 tsp curry powder (I used Keen's curry powder)
• 1/4 cup vegetable stock

Steps

1. Boil a pot of water (for noodles).
2. In a fry pan/ wok add olive oil and diced brown onion and grated ginger.
3. Once onions are golden brown add 1 thinly sliced red capsicum, 1 head of broccoli (cut into pieces) and after a few minutes add julienne carrot. Then add in the curry powder, feel free to add more depending how much spice you can handle. Add cubed tofu and add 1/2 cup of vegetable stock. The aim of the vegetable stock is to soften the vegetables, the liquid should evaporate.
4. Place noodles into the boiling water for 2 minutes. Drain and then rinse under cold water until the noodles are cool. Placing them under cold water will ensure the noodles don't stick together.
5. Add cooked noodles into the fry pan / woke and mix well together.