After making fried eggs and shrimp, I needed to do something with the extra tomatoes and red onion. I looked in the fridge and saw some tofu and fresh egg noodles that we often pick up at the local Asian supermarket. With a few other ingredients, I whipped up this super easy curry tofu noodle stir-fry.

We enjoyed the dish so much, I made it again a few days later. The first time, I added a little too much hot curry powder for Hungry Bear's taste. My heat tolerance is off the charts, so it was mild for me. The next time I made it, I threw in a little coconut cream to soothe the heat and sweet petite peas for some color.

Over the last few months, we've been cooking a lot of Vietnamese food. And the word, "vietnamese", in the tag/ingredient cloud (below on the right side) has grown larger, dwarfing the "chinese" tag. That's fine with me, but Hungry Bear wants to end this trend and make sure her peeps' food is more represented on SND. So yesterday, she made beef and broccoli chow fun (chao fen).

We both love chow fun, but rarely order it at restaurants because it's just too damn oily. If you have access to a good Chinese/Asian supermarket and can get your hands on fresh rice noodles (he fen or haw fun), beef chow fun is best made at home. Prepared with fresh ingredients, minimal oil and Chinese broccoli, dare I say chow fun can be a healthy, balanced meal. It's sad Chinese food prepared in most restaurants is greasy, salty and generally bad for you, whereas traditional Chinese cooking can be healthy and flavorful.

This past Sunday, Jane and Mark hosted Sunday Nite Dinner. For the main dish, Jane made Singapore rice noodles. The recipe can be found in The Wisdom of the Chinese Kitchen by Grace Young. From the cookbook...

"In Singapore, it is common to catch the intoxicating aroma of curry in the air. Almost every restaurant serves mai fun — rice vermicelli or rice sticks — stir-fried with curry powder, baby shrimp, scallions, celery and Chinese mushrooms, for this is one of Singapore's most famous dishes."

The Singapore rice noodles recipe serves 4 to 6 as a part of a multicourse meal. Since we were having the noodles as the main entrée, Jane doubled the recipe to serve five of us with leftovers to spare. As a side dish, Jane prepared stir-fried amaranth two ways. Amaranth (yeen choy) is a leafy vegetable that looks like red Swiss chard with red and green variegated leaves. The first amaranth side dish was a simple garlic and salt stir-fry. The second amaranth stir-fry can also be found in The Wisdom of the Chinese Kitchen and used garlic and wet bean curd (fu yu).