Singapore noodles with tofu

Singapore noodles with tofu

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(40 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 everything; it means ‘eat it all’. Mangetout properly…

  • 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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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 !!!!!
20th Feb, 2012
Delicious but much better with chicken ! Really lovely ans is easy !!!!!
26th Aug, 2011
Delicious and great for a quick weeknight dinner.
20th Jan, 2011
It looked great but was pretty bland. I will try adding double the sauce next time!
15th Dec, 2010
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.
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!
2nd Dec, 2010
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.
30th Oct, 2010
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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