Curry Vegetable Rice Noodle Stir Fry

Ingredient List
(Serves 4 - 6) 

• 1 package firm tofu, pressed and cut into 1/2” cubes
• 1 bunch of scallions, sliced, green and white separated
• 5 cloves of garlic, sliced
• 2 tb minced ginger
• 2 tb Madras curry powder
• 1 red bell julienne
• 3 cups zucchini spaghetti
• 1/4 pound soaked rice noodles
• 2 cups watercress or spinach
• 3 tb Braggs amino acid
• Juice of 1 lime
• Toasted sesame seeds
• Grape seed oil or canola to cook
• Kosher salt and fresh ground black pepper to taste

Instructions 

Pre-heat a wok on high, add a touch of oil then scallion whites, sauté for 1 minute then add garlic, ginger, curry powder and some salt and pepper, stir to toast for about 1 minute. Add the bell pepper, stir fry until soft, about 2-3 minutes. Add tofu cubes, toss to coat. Then add zucchini and watercress. Once this cooks down add noodles, Braggs amino acid, and salt and pepper taste. Toss to combine and heat thru.

Plating

Plate noodles on a platter and garnish with scallion greens, lime juice, and toasted sesame seeds. Enjoy!