Singapore noodles with crispy tofu
40 min · 35 g protein · 521 cals / serving
The takeaway favourite: thin rice noodles stir-fried with curry powder, so every strand turns golden and fragrant, tossed with crispy tofu, edamame, peppers, cabbage, carrot, onion and crunchy bean sprouts. This version is vegetable-heavy, with more crunch than noodle, and dry and light like the restaurant original.
Ingredients
- 6 oz thin rice vermicelli (dry weight) rice noodles
- 2 blocks (14 oz each) prepared extra firm tofu, pressed 10 minutes, in 1.5 cm (½-inch) cubes
- 1 tbsp cornstarch
- 1 tbsp canola oil
- 1 small onion, thinly sliced
- 1 large red bell pepper, in thin strips
- 1 large carrot, in matchsticks
- 3 1/2 cups cabbage, finely shredded
- 3 cloves garlic, minced
- 2 tsp ginger, grated
- 1 2/3 cups shelled edamame, frozen, thawed
Sauce
- 1 tbsp curry powder, Madras if you have it
- 1/2 tsp turmeric
- 3 tbsp reduced sodium soy sauce
- 1 tsp maple syrup
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/4 cup water
- 2 1/2 cups bean sprouts
- 4 scallions green onions, in 4 cm (1½-inch) lengths
Steps
- Soak the vermicelli in just-boiled water for 3–5 minutes, until pliable but still firm, then drain, rinse with cold water and drain well. Snip into shorter lengths with scissors.
- Press the tofu for 10 minutes while you prep the vegetables, then cube it and toss with the cornstarch and a pinch of salt. Heat the oil in a large nonstick wok or skillet over high heat and fry the tofu in two batches, turning every couple of minutes, for 8–10 minutes a batch, until crisp on most sides. Lift onto a plate.
- Add the onion, pepper, carrot and cabbage to the pan and stir-fry for 3 minutes, then the garlic, ginger and edamame for 1 minute more.
- Whisk the curry powder, turmeric, soy sauce, maple syrup, sesame oil, white pepper and water. Add the noodles to the pan, pour over the sauce and toss with two spatulas for 2 minutes, until the noodles are evenly yellow and the liquid is absorbed.
- Return the tofu with the bean sprouts and scallions and toss for 1 minute more, until the sprouts are just warm. Serve straight away.
Good to know
Why are my noodles clumping?
Over-soaked vermicelli turns sticky. Take it out while it still has some bite, rinse it cold, and keep the pan very hot; it finishes softening in the sauce.
Is it spicy?
Gently warm, from the curry powder. Add a sliced red chili with the vegetables or a little sriracha at the table for more heat.
Per
- Calories
- 92
- Protein
- (27%)
- 6 g
- Fat
- (33%)
- 3 g
- Carbohydrates
- (41%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 133 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2083 kcal goes into the pot and 2688 g of ingredients comes out as about 2270 g of food: 92 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.