Singapore Noodles

Here’s a kid-friendly recipe for Singapore noodles:

Ingredients:

– 8 oz rice vermicelli noodles
– 1 tablespoon vegetable oil
– 2 eggs, beaten
– 1 small carrot, julienned
– 1/2 cup frozen peas
– 1/2 cup diced bell peppers (any color)
– 1/2 cup sliced mushrooms
– 1/2 cup diced firm tofu
– 2 tablespoons soy sauce
– 1 tablespoon curry powder
– Salt and pepper to taste
– Optional: sliced green onions for garnish

Instructions:

1. Cook the rice vermicelli noodles according to package instructions. Drain and set aside.

2. In a large pan or wok, heat the vegetable oil over medium heat. Add the beaten eggs and scramble until cooked through. Remove the eggs from the pan and set aside.

3. In the same pan, add a little more oil if needed, and sauté the carrots, peas, bell peppers, mushrooms, and tofu until the vegetables are tender-crisp.

4. Add the cooked noodles to the pan, along with the soy sauce and curry powder. Toss everything together until well combined.

5. Add the scrambled eggs back into the pan and stir to incorporate.

6. Season with salt and pepper to taste.

7. Optional: Garnish with sliced green onions before serving.

This kid-friendly Singapore noodles recipe is easy to make and can be customized with your child’s favorite veggies! Enjoy!