this is one of our favorite dishes to order in restaurants, but it’s so easy to make at home. You can thrown in whatever fresh vegetables you have, of course, so it’s good for leftovers. If you can find S and B brand curry powder, that is what really makes this dish special. Try a well-stocked Asian market or international section of your grocery store.
4 oz. thin, dried rice noodles
1 package smoked tofu, cut into tiny cubes
2 TBL vegetable oil
2 celery stalks, diagonally sliced
3/4 cup chopped onion
1/2 cabbage, chopped
1/2 TBL minced garlic
2 TBL curry powder
1 green bell pepper, thinly sliced
1 package frozen broccoli
1/2 cup green onions, diced
1 TBL Braggs
1 tsp Siracha
1/2 tsp vegan oyster mushroom sauce
1/2 cup vegan faux chicken stock
salt to taste
**In the picture, there is a sliced carrot, but I would leave this out because it was very sweet and detracted from the overall flavor of the dish.**
Put noodles in a large bowl and cover with hot water. Drain when the noodles are softened. Cut the noodles to make them shorter and easier to stir fry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over high heat.
Add garlic, bell pepper, onion, cabbage, broccoli, and celery. Stir fry for about 1 minute or until they start to get softer. Add tofu, cook about 1 more minute. Put the remaining vegetable oil in the skillet. Stir in noodles.
Add stock, Braggs, oyster mushroom suace, and Siracha. Cook for about 2 minutes. Toss well so that noodles will evenly absorb the flavor from the broth.
Lower the heat to medium. Add curry powder and salt. Toss thoroughly for about 1-2 minutes. The noodles should be fairly dry. Serve with green onions on top.