Vietnamese-style Stir Fry With Red Bell Pepper
Katie
Cook on high heat to make your dish ready quicker!
People: 1
25 min
Ingredients
0.25
Broccoli
0.75
Carrot
0.75 tbsp
Curry Powder
0.75 tbsp
Lime
50 gr.
Noodles
0.5
Onion
0.5
Red Bell Pepper
0.75 tbsp
Sesame Oil
0.5 tbsp
Soy Sauce
80 gr.
Tofu
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Prep
- Boil your noodles according to the instructions on the package and set aside about a 1/4 cup of the starchy water when draining.
- Wash and cut your broccoli so that they all are a similar size.
- Slice your tofu into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
- Finely chop your carrot, onion and red bell pepper.
- Cut and squeeze your lime so you can use the juice later.
Heating Steps
- Heat sesame oil in a pan, add carrot, onion and red bell pepper, curry powder and fry at a lower temperature for several minutes.
- Turn up the heat to medium and add Tofu to your pan and fry for 5 minutes, stirring occasionally.Finally, add Broccoli and fry for 10 extra minutes.
- Lower the heat, add lime and soy sauce to your pan and mix.
- Add your reserved starchy water from noodles to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.
Finishing Touches
- Add your cooked noodles to your pan and mix until evenly coated. Serve and enjoy warm.
