2 vegan eggs
1 tsp curry powder
2 tbsp linseed oil
Block of tofu
1 birds eye chilli, chopped
1 in piece of root ginger, grated
1 red pepper, thinly sliced
¼ white cabbage, shredded
150 g/5 ¼ oz rice vermicelli, cooked and drained
200 ml 7 fl oz/1/4 cup vegetable stock
1 tsp sesame seeds (optional)
1 whisk the eggs with a pinch of powder. Heat the oil in a wok and cook the eggs for one to two minutes until resemble an omelette. Remove from the pan and chop.
2.Add the remaining oil to the pan and cook the tofu for a 1minute, then add the chilli, ginger, peppers, cabbage and remaining curry powder. Continue for 2-3 minutes until fragrant. Stirring constantly.
- Add the noodles to the pan and add the vegetable stock. Continue to cook until the liquid has been absorbed and the noodles are nice and tender. Mix through the eggs.
- Divide between two serving plates and scatter the sesame seeds if using.
I would suggest you use the firm blocks of tofu, I didn’t because I didn’t realise I ran out, so I used what I have instead of going to get what I needed, I was a bit too tired to back to the supermarket! Still it taste delicious, just wasn’t happy with the look of it too crumbled..tofu was too soft😅