Hong Kong Style Singapore Noodles

Steps

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1. 1
   Bring water to a boil in preparation for soaking the noodles.
   ▶ ≈0:25
2. 2
   Thinly slice the red onion, red bell pepper, and green bell pepper. Pat the tofu dry with a paper towel and use your hands to break it into coarse, irregular pieces. Finely mince the garlic and ginger, and chop the green onions into small batons.
   ▶ ≈0:37
3. 3
   Turn off the heat and allow the rice vermicelli to soak in the hot water for a couple of minutes, occasionally stirring with chopsticks to separate the strands. Drain the noodles and set aside.
   ▶ ≈2:42
4. 4
   Heat a nonstick pan over medium heat. Drizzle in avocado oil, then add the red onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. Stir in the crumbled tofu and green onions, cooking for about a minute, then add the bell peppers and sauté for another 2–3 minutes.
   ▶ ≈3:01
5. 5
   Add the soaked rice vermicelli, curry powder, dark soy sauce, and soy sauce to the pan. Toss everything together and continue cooking for 2–3 minutes until the noodles are evenly coated and have taken on a beautiful golden hue.
   ▶ ≈4:24
6. 6
   Transfer the noodles to a serving plate and enjoy while hot.
   ▶ ≈4:57