Singapore Noodles With Tofu

Singapore Noodles With Tofu

This is a vegetarian recipe for Singapore noodles paired with soft tofu. The dish has a sweet and spicy sauce that perfectly compliments the noodles. The first rule when cooking these noodles is that they have to be of a bright, yellow color. Its a must! Here is how you can make this unusual dish, as well as the ingredients that you need:

singapore noodles

  • 100g of fine rice noodle
  • 140g of firm tofu
  • 2 tbsp of sunflower oil
  • 3 spring onion
  • 1 small chunk of root ginger
  • 1 small red pepper
  • 100g of mangetout
  • 100g of beansprouts
  • 1 tsp of tikka masala paste
  • 2 tsp of soy sauce
  • 1 tbsp of sweet chili sauce
  • roughly chopped coriander

Singapore Noodles With Tofu

First of all, take a pot and fill it with water, placing it on the stove over medium-high heat. Add the pasta then leave it to boil for 4 minutes. Drain the water then rinse the pasta under cold running water until it cools. Drain it well and then snip the pasta into shorter lengths with scissors.

Secondly, rinse the tofu in cold water, then start cutting it into smaller chunks. Pat it dry using some kitchen paper. Into a large frying pan heat up one tablespoon of oil then stir fry the tofu for two or three minutes. When it browns lightly, drain it on kitchen paper and leave it aside for now.

Add the remaining oil into the pan and heat it up. Add in the ginger, pepper onions and mangetout. Stir fry for one minutes. Add in the noodles along with the beansprouts, stirring to mix. Blend together the curry paste, soy, chilli paste and a bit of water. Stir until everything is coated with the sauce.

Lastly, serve the Singapore Noodles with a sprinkle of coriander and lime wedges if you so desire.

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