Singapore noodles with tofu

Singapore noodles with tofu

By Mary Cadogan
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(40 ratings)
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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

    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

    Mangetout

    monj-too

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

  • 100g beansprouts
    Beansprouts

    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
    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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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!
Frantic Flapjack
2nd Jul, 2009
4.05
This was quick, easy and tasty although I did substitute the tofu for paneer as no-one in our family likes tofu.
cheryldavis
17th Jun, 2009
5.05
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
4th Jun, 2009
5.05
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
3rd Jun, 2009
5.05
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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