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This dish was inspired by Singapore-style noodles, a stir-fry flavored with curry powder popular in Cantonese restaurants both here in the U.S. and in Hong Kong. In our recipe, roasted tofu is tossed with mild Madras curry powder, a spice blend from South India. The tasty combination of cellophane noodles (made of mung bean starch) and sautéed vegetables is topped with chopped peanuts for added crunch.
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