Jul. 9, 2003. 07:47 AM in the Toronto Star
WHO: Jean and Harry Seow, co-owners of Jean's Fine Foods Catering,
2326 Danforth Ave. (east of Woodbine Ave.), 416-422-0617.
1 lb (500 g) fresh Shanghai flour noodles
3 tbsp vegetable oil
2 tbsp minced onion
1 tsp minced garlic
2 cups mixed, bite-size firm tofu and mixed vegetables
(such as broccoli and cauliflower florets and sugar snap peas)
2 to 3 tsp curry paste
1 tsp granulated sugar
1/4 tsp white pepper
1 tsp salt
Splash soya bean (or soy) sauce
1 cup bean sprouts
1 small tomato, chopped
1 green onion, chopped
3 tbsp ketchup
Cook noodles in large pot of boiling water over high
heat until they are cooked through and break easily
when pinched, 10 to 15 minutes.
Drain; rinse under cold water.
Heat oil in large wok or skillet over high heat.
Add onion, garlic and egg; cook, stirring, 1 minute.
Stir in mixed vegetables; cook 3 minutes until softened.
Stir in reserved noodles and curry paste; cook 1 minute.
Add remaining ingredients. Cook, stirring, until well
mixed and heated through. Makes 4 servings.
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