When it hits you that you haven’t had stir-fried noodles in weeks?!? — but yes, I haven’t had stir-fried noodles in weeks after having them almost everyday. Now I’ve been having rice in almost every meal and not enough noodles. So I’m probably on my rice phase?

I basically go through these phases wherein I tend to eat the same things daily until I move onto a different phase, is anyone else like this?

Anyway, here’s a plate of stir-fried curry noodles and sweet soy tofu and mushrooms & edamame that I actually made a little while back. Check out the recipe below!

For the Stir-fried Curry Noodles

1 cup cooked rice/glass noodles of choice
1 tbsp curry powder
1/2 tbsp soy sauce/liquid aminos
1 tbsp sesame oil
2 cloves garlic, minced
Sesame seeds

Cook the noodles according to package instructions then set aside. Head the oil in a pan then sauté the garlic. Add in the cooked noodles and curry powder to the pan, and season with the liquid aminos/soy sauce then mix well. Sauté for a few more minutes then turn off heat.

For the Sweet Soy Tofu and Mushrooms

1 block tofu (around 300g), sliced into cubes
1/2 cup shiitake mushrooms (or you can use other mushrooms)
2 tbsp sesame oil, for frying
Onion & bell pepper, chopped

For the Sauce

2 tbsp coconut sugar
1/8 cup liquid aminos or soy sauce
2 cloves garlic, minced
1 1/2 tbsp maple syrup


1. Dry the tofu and cut into cubes.
2. In a bowl, mix all the sauce ingredients.
3. In a pan, heat around 1 1/2 tbsp of oil and then fry the tofu cubes until golden brown. You may need to turn around the tofu cubes.
4. Take out the tofu and sauté the onion, bell peppers, and mushrooms in a little oil.
5. Add in the tofu, sauce, and then mix well.

Let’s Eat!