What You'll Need (Roughly 2 Servings)

• 1 Onion
• 1 Bell Pepper (Green is Preferred)
• 300g of Tofu
• 200g of Halloumi or Paneer
• 3 Garlic Cloves
• Fresh Ginger Root
• Fresh Coriander
• 300g Singapore Noodles
• 150g Chestnut Mushrooms
• 200ml Katsu Curry Paste or Sauce
• Butter
• Salt
• Black Pepper
• 1 Tbsp Garam Masala
• 1 Tbsp Paprika (Smoked and Unsmoked)
• 1 Tbsp mixed herbs
• 1 Tsp Sesame seeds

Directions to Food (Takes roughly 20-30 minutes)

1. Heat some oil and butter in a pan until bubbly. Meanwhile, chop tofu and halloumi into bite-size chunks and fry until golden brown all around, stirring frequently. Once complete, set aside. This should take about 5 minutes.
2. Add more oil if necessary and fry finely diced onions until translucent. Ensure to season with salt and stir regularly. This should take about 3 minutes.
3. Add diced bell pepper for an additional 3 minutes.
4. Add finely diced garlic, ginger root, and coriander. Stir frequently for 2 minutes. Set mixture aside with the tofu and halloumi.
5. Once again, add more oil if necessary and fry finely chopped mushrooms until cooked.
6. Add the set-aside mixture, and all spices. Stir until spices are lightly cooked and incorporated into the mixture.
7. Add the noodles, Katsu curry mixture (with adequate water to make about 500ml of sauce) and stir to incorporate the noodles into the mixture to make a homogenous and well-distributed meal.
8. Taste and add additional coriander and ginger as required.
9. Finally, simmer until at the desired viscosity and the noodles are cooked.