Vegetarian Singapore Noodles

Serves 2

• 250g pack fine egg noodles
• 2 spring onions
• Few sprays Fry Light Oil
• 2 level tbsp Madras curry paste
• 225g diced smoked tofu
• 1 small egg
• Few coriander leaves
• Spring onions to serve

Method

1. Place the noodles in a saucepan and pour over enough boiling water to cover.
2. Simmer, covered, for 4 mins.
3. Finely slice the spring onions and the curry paste until soft.
4. Add the tofu and fry for a few minutes  until crisp and golden.
5. Drain the noodles and add to the wok.
6. Toss well.
7. Beat the egg and add it to the wok.
8. Cook for a few minutes and serve garnished with coriander leaves and shredded spring onions.