Noodles with Vegetables and Tofu, Singapore Style - Recipes List

Ingredients

• 4 packs 4 x 3 oz (85g) ramen noodles (see note)
• 6 tablespoons (90 ml) peanut oil
• 1 cup (250 ml) semi-firm tofu, diced
• 2 tablespoons (30 ml) soy sauce
• 3 tablespoons (45 ml) oyster sauce
• 1 teaspoon (5 ml) medium-spiced curry powder
• 2,1/2 teaspoon (5 ml) roasted sesame oil
• 2 eggs, beaten
• 1 tablespoon (15 ml) butter
• 1 red bell pepper, cut into strips
• 3 onions, chopped
• 2 cups (500 ml) white button mushrooms, sliced
• 2 cloves garlic, finely chopped
• 1/4 cup (60 ml) water chestnuts, drained and sliced
• 2 carrots, grated
• 1/2 cup (125 ml) frozen peas, thawed
• 1/2 cup (125 ml) chicken broth
• salt and pepper