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Singapore Noodles With Tofu

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Ingredients
  Rice noodles 4 Ounce (100 Gram)
  Firm tofu 5 Ounce (140 Gram)
  Sunflower oil 2 Tablespoon
  Onions spring 3 , shredded
  Root ginger 1 Small, finely chopped
  Red pepper 1 , thinly sliced
  Mangetout 4 Ounce (100 Gram)
  Bean sprout 4 Ounce (100 Gram)
  Masala curry paste 1 Teaspoon
  Reduced salt soy sauce 2 Teaspoon
  Sweet chili sauce 1 Tablespoon
  Lime wedges 2
Directions

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

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Blending
Dish: 
Noodle
Ingredient: 
Tofu
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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