Singapore Noodles

I went to Singapore last summer while on a trip to Asia with my father. Due to a huge typhoon, our flight from Shanghai to Singapore was cancelled and we were stranded in China for about a day and a half. By the time we finally made it to Singapore, we were only able to spend one day there, and then only one day in Hong Kong after that. We budgeted our time very well and did our best to see as many things as we could while we were there. Here's the skyline of Singapore. I absolutely loved the city; it's extremely clean and had really great food!

We got dinner in a small part of the city called Clarke Quay, which has a lot of shops and restaurants (fun fact: there was a hooters!).  Here I am in Clarke Quay:

We got dinner in a restaurant with traditional Indonesian food, and it was delicious. This dish incorporates a lot of those flavors.
In order to make this dish work, you have to work really fast. Have all of your ingredients prepped beforehand and ready to be cooked. I used a wok, but if you don't have one, a large frying pan will do.
First, soak your noodles according to package directions. Mine soaked in hot water for about 15 minutes. When they are done, drain them and set aside.

Chop up your vegetables--you can use whatever vegetables you like. I used a red bell pepper and a carrot.

Whisk together your sauce ingredients: curry powder, turmeric, paprika, chili flakes, soy sauce, and vinegar. Mix until there are no lumps.

Heat oil in a large wok, and then add ginger and garlic. Stir until golden brown. Next, add half of the sauce and cook for 30 seconds. Add the veggies and tofu. The recipe called for fried tofu, so I just took a block of tofu and cut it up, then pan fried it for a bit until it was browning. Stir the veggies and the tofu with the sauce for about a minute.

Add the noodles and the remaining sauce. Toss well until the sauce mixes with the noodles.

Turn off the heat and add some sesame oil and lemon juice. Mix well.
These noodles were a great side dish to the fish we had for dinner, and a great lunch the next day! It's spicy without being overpowering. I will definitely be making these again :).
Here's the recipe:

Singapore Noodles

Ingredients:
8 oz. rice noodles or vermicelli
1 T vegetable oil
1/2 T garlic (minced)
1/2 T ginger (minced)
1 carrot (diced)
1 red bell pepper (sliced)
1 1/2 cup tofu (fried)
1 T sesame oil
1 t lemon juice
3-4 t curry powder
1 t turmeric
1 t paprika
A few red chili flakes
1/4 cup soy sauce
1 t vinegar

Instructions:

1. Soak the noodles according to package instructions. Drain well and set aside.
2. Mix together the curry powder, turmeric, paprika, chili flakes, soy sauce, and vinegar until there are no lumps.
3. Heat oil in a large wok. Add garlic and ginger and stir until golden brown.
4. Pour in half of the sauce. Stir for 30 seconds.
5. Add the vegetables and tofu and stir for one minute. Do not let the vegetables overcook.
6. Add the noodles and the remaining sauce, and toss until the sauce is well mixed with the noodles.
7. Turn off the heat and add the sesame oil and lemon juice. Mix well.
8. Eat.

Source: The Tales of My Cooking