Vegan Singapore rice noodles recipe | easyFood

Ingredients

• 3½ tbsp peanut oil
• 1 onion, sliced
• 2 garlic cloves, crushed
• 1 x 3 cm piece of ginger, peeled and grated
• 200 g firm tofu, chopped into 1cm pieces
• 150 g broccoli, chopped into florets
• 100 g green beans, chopped
• 1 carrot, peeled and chopped into matchsticks
• 60 g frozen peas
• 50 g beansprouts
• 2 tsp toasted sesame oil
• 1 tbsp curry powder, medium or hot
• 200 g rice vermicelli, (thin rice noodles)
• 250 ml vegetable stock
• 3 tbsp soy sauce
• 3 spring onions, thinly sliced
• 1 handful of fresh coriander, chopped