Vegetarians will delight in the many vegetarian-friendly dishes that Singaporean cuisine offers, like Mee Goreng. After stir-frying hokklen noodles with onions, tomato sauce, curry powder, and chili sauce, cubed tofu provides the protein. This dish also features cucumbers, diced chilis, and spring onions. Adjust the heat by adding a little more diced chilis. Mee Goreng makes an easy, complete meal.
- 1 Pound Hokkien Noodles (Cooked Till Just Under Al Dente) (Purchase on Amazon & Save)
- 3 Tablespoons Vegetable Oil
- 1 Cup Deep Fried Tofu (Recipe Associated)
- 1 Teaspoon Curry Powder
- 1 Medium Red Onion (Diced)
- 1 Tomato (Diced)
- 1 Tablespoon Garlic Chili Sauce
- 4 Tablespoons Ketchup
- 1 1/2 Tablespoons Light Soy Sauce2 Eggs (Lightly Beaten)
- 1/4 Cup Scallions (Sliced)
- 1 Large Red Chili (Seeded & Sliced)
- 2 Cucumbers (Diced)
- Add noodles to a colander and rinse with the warm water. Drain and set aside.
- Heat oil in a wok and sauté onions with curry powder over medium heat for about 4 minutes. Stir in tomato, noodles, ketchup, chili sauce and soy sauce. Stir fry for about 3 minutes, stirring constantly.
- Add beaten eggs to the wok, allow the eggs to set up for a minute, and then mix with the noodles until well combined. Stir in deep fried tofu cubes, chili slices and chopped scallions.
- Serve with a garnish of diced cucumber, and a dollop of garlic chili sauce.