Yield: 2
- 3 cloves garlic minced
- Small piece of ginger
- 3 sticks green onion
- 1/2 red onion
- 1/4 red bell pepper diced or sliced
- 1/4 green bell pepper diced or sliced
- 1/4 lb extra firm tofu (or meat/meat substitute of your choice)
- 1/4 lb vermicelli noodles (or thin noodles of choice)
- Drizzle of olive oil
- 1 tbsp curry powder
- 2 tbsp low sodium tamari or soy sauce
- Bring a pot of water to boil for the noodles.
- Chop the garlic and ginger.
- Chop the green onion into bite-sized pieces and finely slice the red onion.
- Finely slice/dice the bell peppers. Pat the tofu dry with a paper towel and crumble it into a bowl.
- When the noodles come to a boil, turn the heat off and let them soak in the hot water.
- Heat a nonstick pan on medium and drizzle in the olive oil.
- Saute the onions, garlic, and ginger until the onions are browning, but do not burn the garlic.
- Add the tofu and saute for another couple minutes.
- Add in the bell peppers and green onions and saute.
- Drain the noodles and add to the pan followed by curry powder and soy sauce.
- Saute for a few more minutes and serve.