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Recipe is modified from Budget Bytes. [https://www.budgetbytes.com/singapore-noodles-crispy-tofu/](https://www.budgetbytes.com/singapore-noodles-crispy-tofu/)
My changes – did not bother with making corn starch tofu, just pan fried, different veggies, added sweetener, tiny bit more siracha, fewer noodles to save calories
recipe makes **four** servings (one serving is pictured)
Sauce:
* 1 T ginger root, fresh, not powder
* 1/4 c soy sauce
* 2 T curry powder
* 1 T sesame oil
* 1.25 T siracha
* 1 T rice vinegar
* 2 cloves garlic, minced
* sweetener to taste
Everthing else:
* 112 g (dry weight) rice vemicelli noodles
* 143 g snow peas
* 138 g yellow onion
* 109 g bell pepper
* 453 g mung bean sprouts
* 1 block of extra firm tofu, pan fried
Yum!