Singapore noodles with tofu

Singapore noodles with tofu

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(35 ratings)

Prep: 15 mins Cook: 15 mins


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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  • 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 onions, 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
    Mangetout with papaya & beansprouts on a white plate



    The French name tells you all; it means ‘eat it all’. Mangetout properly means a…

  • 100g beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 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



    The same shape, but smaller than…


  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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2nd Jul, 2019
I guess the flavour depends to quite an extent on the mix of tikka masala – I made the one at The tofu was such a hassle! It never really cooked properly and oil spluttered EVERYWHERE. If I can bear to try frying tofu again, I’ll press it first and then cook in a very deep pan.
9th May, 2017
This is awesome. I added some garlic, kale and broccoli (instead of mangetout as I didn't have any), doubled the noodles and sauce which I also added tamarind sauce to as I ran out of sweet chilli. Tastes delicious!
9th Apr, 2015
This dish was divine! I added some toasted sesame seeds and used olive oil and sesame oil, added a quarter of a teaspoon of sugar, teaspoon of rice wine vinegar and teaspoon of chilli flakes ! I made sure the tofu was browned before I took it out of the pan, so that it is a little firmer. I don't think there is anything worse than tofu that is soft on the inside as well as the outside. As soon as the tofu comes out of the pan, season with salt. I will try marinade the tofu the next time I make this dish.
CillaNeo's picture
9th Sep, 2013
This wasn't too great. Maybe I cooked it wrong? I doubled the recipe for the sauce and marinated the tofu, but it was still very bland, wont be making again.
4th Apr, 2013
Very nice dish, used madras paste which is slightly hotter & no need to snip the noodles just break them up before putting in the boiled water(if using dry noodles) never eaten tofu before but it tasted ok mixed with the sauce, will make this again as I love Chinese style food & it was so quick to make
5th Aug, 2012
This was delicious! After reading the reviews (and seeing what was in my cupboard!) I made a couple substitutions. The most important thing is you drain the tofu then wrap in kitchen paper, place a plate on it and then place another plate on top with a heavy pan or jug on it and leave for about 15 minutes. This will firm up the tofu and mean it takes up the flavour of the sauce better. Then I doubled the sauce ingredient (added a garlic clove as well) and marinaded the tofu in it for 30 minutes before frying. This will really improve the flavour. Apart from that I just swapped pak choi for the bean sprouts and used egg noodles (cos that's what I had in). It's worth the extra time to marinade and properly drain the tofu. Even my tofu hating mum really enjoyed it!
1st Aug, 2012
Lovely this, will make it again. Cooking for two meat eaters is tricky, but they both loved this. Crunchy tofu is always a winner!
1st May, 2012
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
kyrawippich's picture
21st Mar, 2012
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!
20th Feb, 2012
Delicious but much better with chicken ! Really lovely ans is easy !!!!!


1st Feb, 2018
Would the leftovers be ok cold the next day for lunch? Thank you
goodfoodteam's picture
6th Feb, 2018
Thanks for your question. The noodles may be a little sticky but if you've got some left over, we'd say go for it!
6th Feb, 2017
This recipe was very easy to make and made a nice change from usual stir fry recipes I seem to find. The only problem I had with it was is was really bland- I would try using a tablespoon of curry paste next time, and maybe have the soy sauce at the ready to boost it.
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