Singapore Vegan Noodles

Ingredients:

Dried rice noodles (200g pack for a family of 4)

2 tablespoons of sunflower oil

3 cloves of garlic, crushed

1 onion cut into inch/2cm long thin strips

1 teaspoon of chilli powder

1 red pepper cut into same strips

1 yellow pepper cut in the same way

1 courgette/zucchini cut into strips

1 pack smoked tofu, cut into similar sized pieces

2 tablespoons of soy sauce

2 tablespoons of sesame oil

Cook the rice noodles according to the instructions on the packet - often this is just pouring boiling water over them and leaving them for a while. Cook the onions and garlic in the sunflower oil for a few minutes and then add the chilli and stir in well. Add your vegetables and soy sauce and cook for a few moments until slightly softened and then add the tofu and stir fry for another 10 minutes or so before adding the rice noodles and combining well (you may want to cut them up if they are very long). At the last minute sprinkle the sesame oil over the dish and serve at once. This goes very well with a fresh salad of Chinese cabbage and herbs.