Singapore noodles with tofu

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• 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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• yummie

  07 January 2010

  yummie rated this recipe

  

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• caroline

  06 April 2010

  caroline rated and commented on this recipe

  

  really easy and quick, very tasty and healthy would reccomend

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• Mandinga

  28 April 2010

  Mandinga rated and commented on this recipe

  

  Very nice - I marinated the tofu in the curry/soy/chilli mix for half an hour before frying which tasted fantastic.

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• Manda

  12 July 2010

  Manda commented on this recipe

  I was looking for an interesting new sauce, this was great. Thanks!

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• Petit_Josephine

  30 October 2010

  Petit_Josephine rated and commented on this recipe

  

  This really didn't do it for me. It wasn't disgusting, but it didn't really have a lot of flavour despite the sauces. I also wasn't sure whether to use dipping style sweet chilli sauce or stir fry style? I did like the nice soft tofu though so will try another recipe.

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• teapot

  02 December 2010

  teapot rated and commented on this recipe

  

  Didn't really work for me unfortunately. It was ok, but the balance of flavours wasn't that good. I wonder why tikka masala paste is an ingredient here anyway, I didn't feel it went that well with all the thai flavours. If I ever made it again I would use red thai curry paste.

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• SriDurga

  06 December 2010

  SriDurga commented on this recipe

  I'm Singaporean so this is a tad bit too bland for me. I would add in some sambal oelek instead of the sweet chilli sauce(if you can get them in stores) or substitute it with any sort of chilli-based paste like harissa or thai red curry paste. Singaporean food is all about fusion i'm not surprised to see the tikka masala here. Cheers!

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• Carol

  15 December 2010

  Carol rated and commented on this recipe

  

  Yummy! I too marinated the tofu for an hour or so, as I find it rather bland. Used ginger, garlic, lime juice, soy sauce and rice wine. Then just followed the rest of the recipe. I just love singapore noodles and am enchanated with the sauce recipe... will re-adapt with all sorts of things, thanks.

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• scorpiosweet

  20 January 2011

  scorpiosweet rated and commented on this recipe

  

  It looked great but was pretty bland. I will try adding double the sauce next time!

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• SpringTrees

  26 August 2011

  SpringTrees rated and commented on this recipe

  

  Delicious and great for a quick weeknight dinner.

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• MunchyMaria

  20 February 2012

  MunchyMaria rated and commented on this recipe

  

  Delicious but much better with chicken ! Really lovely ans is easy !!!!!

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• MunchyMaria

  20 February 2012

  MunchyMaria commented on this recipe

  Delicious but much better with chicken ! Really lovely ans is easy !!!!!

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• kyra-swiss

  21 March 2012

  kyra-swiss rated and commented on this recipe

  

  I cooked the vegetables as the instructions said (marinated the tofu, though, with garlic, sweet chili sauce, soy sauce and oyster sauce) and this healthy mix in pitas. After some additional sweet chili sauce and soy sauce the guests all loved it!

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• maartje

  01 May 2012

  maartje rated and commented on this recipe

  

  this dish is ok, but not great. I also marinated the tofu for about a hour in the sauce, and I doubled the ingredients for the sauce. I think it would be very bland if one does not do this. I also added some garlic and seasoned a bit more after serving with chili sauce

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http://www.bbcgoodfood.com/recipes/10769/

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 beansprouts
• 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 beansprouts
• 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, sugar 11g, salt 0.99 g

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