Singapore Noodles with Crispy Tofu Mince
Combining stir fried veggies with curried vermicelli noodles for a quick and easy noodle dish these Singapore Noodles with Crispy Tofu Mince are a great mid-week meal. The winning topper for this one is our soy and chilli glazed crispy tofu, and it can be really easily air fried whilst you stir fry your veggies. Finished with spring onions and a squeeze of lime check out the recipe below.
Serves
Ingredients
For the Tofu Mince
<item-todo-done>220g smoked tofu<item-todo-done><item-todo-done>1 tbsp dark soy sauce<item-todo-done><item-todo-done>1 tbsp Sriracha<item-todo-done>
For the Stir Fry
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>150g chestnut mushrooms<item-todo-done><item-todo-done>80g mangetout<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>2cm fresh ginger<item-todo-done><item-todo-done>2 tsp curry powder<item-todo-done><item-todo-done>¼ tsp chilli flakes<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>10g fresh coriander<item-todo-done><item-todo-done>1 spring onion<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>150g noodles of your choice<item-todo-done>
Before you start
Wok or large frying pan | Oven or air fryer at 200C fan | Baking tray lined with baking paper
Make the tofu mince
- Crumble the tofu into a large bowl
- Add in the soy sauce, sriracha and chilli powder
- Toss to coat and spread out on a baking tray or air fryer
- Bake for 15 minutes, mixing half way, until brown and crispy
Prep the veg
- Peel and slice the onion
- Roughly chop the mushrooms
- Peel and mince the garlic and ginger
- Pick the coriander leaves
- Finely slice the spring onion
- Slice the lime into wedges
Cook the noodles
- Soak noodles in boiling water according to packet instructions
- Drain, rinsing under cold water
Make the stir fry
- Heat a wok or large frying pan over a high heat with the oil
- Add the onions and mushrooms and fry for a few minutes until softened and lightly charred
- Add the mangetout, garlic, ginger and curry powder and fry for 2 mins longer
Assemble and serve
- Add the cooked noodles, then stir in the coriander leaves, soy sauce and toasted sesame oil
- Divide between two bowls and top with the tofu and spring onion to serve with the lime wedges