Singapore Noodles

220g Noodles (550g cooked)

150g Onion
150g Carrots
2 tsp Fresh Ginger
3 Cloves Garlic
2 Tbsp Curry Powder
2 tsp Turmeric
150g Bell Peppers
300g Napa Cabbage
200g Bean Sprouts
4 Tbsp Soy Sauce
1 Tbsp Rice Vinegar

Prepare noodles. Heat oil in a wok. Stir fry onions and carrots until soft. Add ginger, garlic, curry powder, and turmeric and stir fry 30 seconds until aromatic. Add peppers and stir fry another couple minutes. Add napa cabbage, bean sprouts, soy sauce, and rice vinegar and stir fry a few minutes until cabbage is crisp. Season with salt and pepper and mix in noodles.

Yield: Approx. 1600g

Tofu Chop Suey

225g Short Grain Rice (450g cooked)
225g Water

400g Tofu
250g Bok Choy, shredded
150g Peppers
110g Mushrooms
140g Water Chestnuts
2 Cloves Garlic
55g Soy Sauce
55g Water
1 Tbsp Rice Vinegar
1 Tbsp Cornstarch
1 tsp Chili Sauce
1 tsp Ground Ginger

Heat oil in a wok. Stir fry garlic for 30 seconds until it begins to get aromatic. Add peppers and cook through. Add mushrooms, water chestnuts, and bok choy. Cook until bok choy is crisp. Mix cornstarch with soy sauce and rice vinegar in a bowl until dissolved. Add mixture, chili sauce, and ginger to the wok. Add tofu and stir to incorporate all ingredients. Reduce heat to low and cook a few minutes until liquid thickens. Serve over rice.

Yield: About 1650g

Sesame Noodles

180g Noodles (450g cooked)
3 Cloves Garlic
3 Tbsp Rice Vinegar
3 Tbsp Soy Sauce
2 Tbsp Sugar
2 Tbsp Sesame Oil
2 tsp Chili Sauce
1 Tbsp Sesame Seeds

450g Assorted Vegetables

Prepare Noodles. Toast sesame seeds in a wok until lightly browned and set aside. Stir fry vegetables until done. Combine garlic, vinegar, soy sauce, sugar, oil, and chili sauce in a bowl. Mix completely then add to the vegetables. Cook until sauce begins to boil. Add noodles and stir to combine.

Yield: Approx. 1050g

Basic Mei Fun

250g Rice Noodles (or substitute other noodles) (625g cooked)
150g Carrots, julienned
150g Onions
120g Mushrooms
250g Cabbage, thinly sliced
200g Bean Sprouts
Salt, to taste

Optional:
Soy Sauce
Rice Vinegar
Sweet and Sour Sauce

Prepare noodles. Heat oil in a wok and stir fry onions and carrots. Once soft, add mushrooms, cabbage, and bean sprouts. Stir fry until cooked and mix in noodles. Season with salt and add desired condiments.

Yield: Approx. 1550g