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Yields 2 servings
Provided by Kao Hsiung Center, Formosa
Ingredients:
150g | rice noodles, softened in water, boiled and rinsed, set aside |
¼ | piece (120g) firm tofu, sliced (not too thin) |
1/5 | (80g) small onion, thinly sliced |
70g | shredded carrots |
80g | bean sprout (about a handful) |
2 | green onions, only use the green leaves, cut into 1.5" section |
8g | salt (or to taste) |
5g | natural M.S.G |
15g | sugar |
15g | curry powder |
Directions:
1. | Add 1
Tablespoon oil in a heated pan, fry tofu slices until golden brown, remove and set aside. |
2. | Add 1
Tablespoon oil in the pan, heat with medium to high heat, add onion slices and fry with high heat until fragrant. |
3. | Add tofu, carrot, bean sprouts and green onions. Keep stirring. Add cooked rice noodles and turn heat off. |
4. | Add all the seasonings and mix well. Again, turn on the heat, stir quickly with medium heat until the rice noodles become dry and fragrant. |
5. | Sprinkle a little green onion pieces for decoration before removing from the heat. |
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