Singapore noodles with tofu

Singapore noodles with tofu

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(25 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, questions and tips

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karlotoff
20th Jan, 2011
2.05
It looked great but was pretty bland. I will try adding double the sauce next time!
carols5523
15th Dec, 2010
5.05
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.
sridurga
6th Dec, 2010
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!
dancingbunny
2nd Dec, 2010
3.05
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.
josephina86
30th Oct, 2010
2.05
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.
mandagraham
12th Jul, 2010
I was looking for an interesting new sauce, this was great. Thanks!
mandinga
28th Apr, 2010
4.05
Very nice - I marinated the tofu in the curry/soy/chilli mix for half an hour before frying which tasted fantastic.
8caroline
6th Apr, 2010
5.05
really easy and quick, very tasty and healthy would reccomend
sheepy47
1st Oct, 2009
5.05
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.
stephaniecave
22nd Sep, 2009
5.05
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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