Cooking World

Ingredients:
Rice noodles (200g pack will be enough for 4 persons)
2 tablespoons vegetable oil
3 cloves crushed garlic
1 onion cut into inch/2cm long thin strips
1 teaspoon chilli powder
1 red pepper cut into long thin strips
1 yellow pepper cut the same way
1 courgette or zucchini cut into thin strips
tofu, cut into small sized pieces
2 tablespoons soy sauce
2 tablespoons sesame oil

Prepare the rice noodles fallowing the instructions on the package – as a rule this is just pouring boiling water over them and setting aside them for a little while. Fry the onions and garlic in the vegetable oil for a few minutes and then add chilli and stir it well. Add your vegetables and soy sauce and cook for some minutes until slightly softened and then add the tofu and stir fry for 10 more minutes or so before adding the noodles and combining well. If the noodles are very long, you may cut them up. At the last moment sprinkle the sesame oil over the dish and serve it hot. This vegan dish goes well with a fresh salad of Chinese cabbage.