Singapore noodles with tofu

Recipe uploaded by

Mary Cadogan

6 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Knife skills

1. Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
2. Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
3. Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.

PER SERVING

391 kcalories, protein 12g, carbohydrate 57g, fat 15 g, saturated fat 9g, fibre 4g, salt 0.99 g

Latest comments and suggestions

• Trish

  03 June 2009

  Trish rated and commented on this recipe

  

  This is fabulous - easy, quick and delicious. It was really tasty and the crunch of the veg is fab with the soft noodles and tofu. The tofu was surprisingly tasty despite not being marinaded in anything.

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• Thissie

  04 June 2009

  Thissie rated and commented on this recipe

  

  This was great. My husband loved it as well. I might need to invest in some better sweet chilli because it needed a bit more of a kick for us. Was very easy and tasty.

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• Misty

  17 June 2009

  Misty rated and commented on this recipe

  

  My partner (a vegetarian) and I ( a meat eater who normally doesn't like tofu) really enjoyed this. Very easy and very tasty, with a great contrast in terms of the soft noodles and crunchy veg. Apparently it was so good my partner would happily pay money for it in a restaurant!

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• Frantic Flapjack

  02 July 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was quick, easy and tasty although I did substitute the tofu for paneer as no-one in our family likes tofu.

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• Steph

  22 September 2009

  Steph rated and commented on this recipe

  

  I made this last night, and it was absolutely divine, and I am not a vegetarian! I had marinted the tofu in Teriyaki Sauce all day long, and then I sauted the tofu first in a few sprays of 'mild and light olive oil spray' (am trying to watch the calories), and I had to keep turning all the pieces of tofu until they were crispy and golden brown on all sides...then I took them out and rested them on kitchen towel while I cooked the rest of the stir fry. I also used the straight to wok noodle variety, for quickness. The sauce was gorgeous - like a cross between a curry and a chinese - it was hot and spicy, but sweet and salty too, and the lime added the sourness, It was quick, and easy to make. An absolute winner!

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• mrFood

  01 October 2009

  mrFood rated and commented on this recipe

  

  Light and tasty and really easy to make. I used wheat noodles instead of rice noodles. Tasted better than most noodle dishes I have got in a restaurant.

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Ingredients

• 100g fine rice noodles
• 140g firm tofu
• 2 tbsp sunflower oil
• 3 spring onions , shredded
• 1 small chunk fresh root ginger , finely chopped
• 1 red pepper , thinly sliced
• 100g mangetout
• 100g bean sprouts
• 1 tsp tikka masala paste
• 2 tsp reduced-salt soy sauce
• 1 tbsp sweet chilli sauce
• roughly chopped coriander and lime wedges, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian, Super healthy

Ingredients

• 100g fine rice noodles
• 140g firm tofu
• 2 tbsp sunflower oil
• 3 spring onions , shredded
• 1 small chunk fresh root ginger , finely chopped
• 1 red pepper , thinly sliced
• 100g mangetout
• 100g bean sprouts
• 1 tsp tikka masala paste
• 2 tsp reduced-salt soy sauce
• 1 tbsp sweet chilli sauce
• roughly chopped coriander and lime wedges, to serve

PER SERVING

391 kcalories, protein 12g, carbohydrate 57g, fat 15 g, saturated fat 9g, fibre 4g, salt 0.99 g

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