Noodles with Vegetables and Tofu, Singapore Style

Ingredients

• • 4 packs 4 x 3 oz (85g) ramen noodles (see note)
  • 6 tablespoons (90 ml) peanut oil
  • 1 cup (250 ml) semi-firm tofu, diced
  • 2 tablespoons (30 ml) soy sauce
  • 3 tablespoons (45 ml) oyster sauce
  • 1 teaspoon (5 ml) medium-spiced curry powder
  • 2,1/2 teaspoon (5 ml) roasted sesame oil
  • 2 eggs, beaten
  • 1 tablespoon (15 ml) butter
  • 1 red bell pepper, cut into strips
  • 3 green onions, chopped
  • 2 cups (500 ml) white button mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 1/4 cup (60 ml) water chestnuts, drained and sliced
  • 2 carrots, grated
  • 1/2 cup (125 ml) frozen peas, thawed
  • 1/2 cup (125 ml) chicken broth