Singapore rice noodles
Vegetarian, gluten-free, less than 30 minutes
SERVES 4
These pan-fried noodles are gluten-free, full of veggies, and kid-approved (mine inhale this). The prep does take some time, but once you're cooking, the dish comes together quickly, so be ready with all the ingredients. Add chicken, shrimp, or beef for a little extra protein and, if you don't have a wok or a really big non-stick pan, use two smaller pans - these noodles don't like to be crowded. Pan-frying noodles is not an exact science, so trust your instincts and add a couple more glugs of oil if things are looking dry or starting to stick.
100g thin rice noodles
4 Tbsp peanut oil
2 Tbsp toasted sesame oil
1 medium yellow onion, thinly sliced
½ cup finely chopped broccoli
½ cup chopped green beans
½ cup fresh or frozen peas
200g firm tofu, cut into ½-inch pieces
1 tsp Madras curry powder, or more to taste
1 large egg
¼ cup tamari
2 spring onions, thinly sliced
¼ cup chopped fresh coriander
Salt, if desired
Soak the rice noodles in hot water for 10 minutes or according to the package instructions. Meanwhile, heat a wok or large non-stick saute pan over medium-high heat and add 1 Tbsp each of the peanut and sesame oils. When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear.