2 vegan eggs, beaten
1 tsp curry powder
2 tbsp linseed oil
180 g/6 oz tofu
1 bird eye, chilli chopped
1in piece of root ginger, grated
1 red pepper, thinly sliced
¼ white cabbage, shredded
150 g/ 5 ½ oz rice vermicelli, cooked and drained
200 ml/ 7 fl oz/2/3 cup vegetable stock
1 tbsp sesame seeds (optional)
1.Whisk the eggs with a pinch of curry powder. Heat 1 tbsp oil in a wok and cook the egg for 2-3 minutes until they resemble an omelette. Remove from the pan and chop.
Add the remaining oil to the pan and cook the tofu for 1 minute, then add chilli, ginger, peppers, cabbage and remaining curry powder. Continue cooking for 2-3 minutes until fragrant, stirring constantly.
2.Add the noodles to the pan and add the vegetables stock. Combine to stir fry until most of the liquid has been absorbed and the noodles are tender. Mix through the egg.
3.Divide between two serving plates and scatter over the sesame if using.