Veggie Foodie

Ingredients:

• Rice noodles, preferably fresh ones from any Chinese market such as Ranch 99
• 200 gms extra-firm tofu, cut in 2 cm pieces
• 1 cup Broccoli florets
• 2 medium carrots, sliced
• ½ cup spring onions, chopped
• 1 cup boiled potatoes
• 1 cup tomatoes, diced
• 1 cup Chinese green such as baby bok choy
• 1 tbsp vegetable oil
• 1 tbsp low salt soya sauce
• 60 gm fried Rice Noodles paste such as Maggi’s Perencah Bihun Goreng paste
• 1 tbsp ketchup
• 1 tbsp sugar
• 1 tbsp lime juice
• Salt to taste

Method:

1. Boil water and cook the noodles till desired softness and then drain them and keep them aside
2. Stir fry the tofu and keep aside
3. Heat the oil and stir fry the vegetables for 4-5 minutes on high heat. Don’t make them too soft
4. Add the soya sauce and noodle paste and toss the vegetables on the heat so that the vegetables get coated with the paste
5. After 2-3 minutes, add ketchup, sugar and salt and stir on medium heat for 2-3 minutes
6. Increase the heat and add tofu and noodles and cook for another 2-3
7. Stir in lemon juice and serve hot

Serves: 4

Remarks:

An attempt to reproduce Bihun goreng served in Singapore’s hawker centers!