A combination that is so wrong, it’s right. Indian curry powder & Chinese 5 spice are the main flavours of this popular noodle dish.
For 4 People:
Start out by dry frying a block of tofu cut into 1in/2cm triangles. Dry fry an onion and a hand ful of halved mushrooms as well.
In a wok or frying in use a bit of soy sauce to fry 2 cloves of minced garlic and a teaspoon of minced ginger. Add in half a head of shredded cabbage and fry using soy sauce. While it cooks add in a teaspoon each brown sugar, Chinese 5 spice and dried chili flakes.
Use the whole pack of the rice vermicelli noodles. Just pour boiling water over to cover them and let them sit for about 5 minutes, just until they’re al dente. Only make them when you’re about ready to add them so they don’t go mushy or stick together.
Add the noodles in a bit at a time, sprinkling Indian curry powder on them as you do, about a tablespoon in total. Most recipes call for madras style. I use a combination that I keep on hand that has madras, garam masala, & turmeric.
Taste them and add a bit more spice or soy sauce as needed.