Unauthentic Singapore Style Vermicelli

Place dried vermicelli in a large heatproof bowl and cover it with boiling water. Let it stand for five minutes then drain the water off and toss with the sesame oil. Set aside.

In a small bowl combine, curry powder, lime juice, soy sauce and hoisin sauce. Set aside.

In a large wok heat peanut oil over medium high heat. Add chilies, lemongrass, ginger, and garlic and cook until fragrant. Add tofu and stir fry until golden, about three minutes. Remove tofu from the wok and set aside.

Add more peanut oil to the wok if necessary. Place jalapeno, red pepper, carrot, celery and stir fry until veggies are tender, about five minutes. Then add tofu, chilies and noodles back into the wok.
Pour curry sauce mixture in and toss to coat. Add additional soy sauce if necessary.

Remove from heat and serve with lime wedges and fresh cilantro.