Singapore Veg Rice and Noodles

Savor the diverse flavors of our Singapore Vegetable Rice and Noodles, a culinary fusion that combines the richness of fragrant jasmine rice with the boldness of Singaporean-style noodles, all generously packed with an array of crisp and colorful vegetables. This harmonious dish offers a delightful balance of textures and tastes, featuring perfectly cooked noodles, aromatic rice, and a medley of fresh veggies. Infused with the signature spices and flavors of Singaporean cuisine, our Singapore Veg Rice and Noodles promise a satisfying and wholesome experience that celebrates the best of both worlds. Enjoy this delicious blend of rice and noodles, elevated with vibrant vegetables, for a delightful culinary journey

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For Vegetables:
500 grams mixed vegetables (carrots, bell peppers, broccoli, snow peas, baby corn, etc.), thinly sliced
250 grams tofu, diced
30 gramss soy sauce
15 grams oyster sauce (or vegetarian oyster sauce)
15 grams sesame oil
5 grams sugar
Salt and pepper to taste
30 gramss vegetable oil for cooking

For Rice and Noodles:
500 grams jasmine rice
200g rice noodles (vermicelli)
1 Kg vegetable broth
15 grams vegetable oil

For Spice Paste:
3 cloves garlic, minced
1 thumb-sized ginger, grated
2 red chilies, finely chopped
15 grams curry powder
15 grams chili sauce (optional, for extra heat)

For Garnish:
Fresh cilantro, chopped
Green onions, sliced
Lime wedges

 Instructions:

1. **Marinate Tofu and Vegetables:**
   In a bowl, combine diced tofu and sliced vegetables with soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper. Let it marinate for at least 1520 minutes.

2. **Prepare Spice Paste:**
   In a small bowl, mix minced garlic, grated ginger, chopped red chilies, curry powder, and chili sauce to create the spice paste.

3. **Cook Rice and Noodles:**
   Rinse jasmine rice and cook it according to package instructions.
   Soak rice noodles in hot water until softened, then drain.

4. **Stir-Fry Tofu and Vegetables:**
   Heat vegetable oil in a wok or large skillet. Add the spice paste and stir-fry until fragrant.
   Add the marinated tofu and vegetables and cook until they are tender yet still crisp. Set aside.

5. **Cook Noodles:**
   In the same wok, add a tablespoon of vegetable oil. Stir in the rice noodles and cook until heated through.

6. **Assemble:**
   Serve the stir-fried tofu and vegetables over a bed of cooked jasmine rice and noodles.

7. **Garnish:**
   Garnish with fresh cilantro, sliced green onions, and lime wedges.

8. **Serve:**
   Serve hot, and enjoy your homemade Singapore Vegetable Rice and Noodles!

Feel free to customize the vegetables and adjust the spice level according to your preferences. Enjoy this delicious and flavorful Singaporean-inspired vegetarian dish!