Singapore noodles with tofu

Singapore noodles with tofu

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(24 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 2
Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal391
  • fat15g
  • saturates9g
  • carbs57g
  • sugars11g
  • fibre4g
  • protein12g
  • salt0.99g
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Ingredients

  • 100g fine rice noodle
  • 140g firm tofu
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 spring onion, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp sweet chilli sauce
  • roughly chopped coriander and lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  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.

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Comments (24)

Frantic Flapjack's picture
4

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

cheryldavis's picture
5

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!

romilyt's picture
5

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.

trishscurfield's picture
5

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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