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Stir-fried noodles with tofu

Singapore noodles with tofu

Stir-fried noodles with tofu

Name: Stir-fried noodles with tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 100g fine rice noodle; 140g firm tofu; 2 tbsp sunflower oil; 3 spring onions shredded; 1 small chunk fresh root ginger finely chopped; 1 red pepper thinly sliced; 100g mangetout; 100g beansprouts; 1 tsp tikka masala paste; 2 tsp reduced-salt soy sauce; 1 tbsp sweet chilli sauce; roughly chopped coriander and lime wedges, to serve

Mary Cadogan

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.2 out of 5.45 ratingsRate

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Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce. This healthy vegetarian dinner for two is ready in just 30 minutes

Healthy

Vegetarian

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A star rating of 3.6 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

100g fine rice noodle
140g firm tofu
2 tbsp sunflower oil
3 spring onions

shredded
1 small chunk fresh root ginger

finely chopped
1 red pepper

thinly sliced
100g mangetout
100g beansprouts
1 tsp tikka masala paste
2 tsp reduced-salt soy sauce
1 tbsp sweet chilli sauce
roughly chopped coriander and lime

wedges, to serve

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Nutrition: per serving

kcal391
fat15g
saturates9g
carbs57g
sugars11g
fibre4g
protein12g
salt0.99g

low

Method

step 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.
step 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.
step 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 from Good Food magazine, June 2009

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A star rating of 4.2 out of 5.45 ratings

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