Singapore Noodles with Crispy Tofu Mince

Singapore Noodles with Crispy Tofu Mince

Singapore Noodles are one of those dishes we genuinely make on repeat, and this version with crispy tofu mince has completely taken over our weeknight rotation. The tofu gets baked (or air fried if you're feeling speedy) until it's properly golden and crumbly, soaking up all that soy, sriracha and chilli so every bite has a little kick to it. Then you've got the curry-spiced vermicelli tangled up with soft veg, garlic, ginger and all those classic Singapore flavours that just work so well together. It's bold, satisfying and comes together in about 20 minutes. Honestly, make this tonight.

Cook: 20 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Large bowl
  • Wok or large frying pan

Ingredients

  • 220g smoked tofu
  • 1 tbsp dark soy sauce
  • 1 tbsp Sriracha
  • 1 tbsp vegetable oil
  • 1 onion
  • 150g chestnut mushrooms
  • 80g mangetout
  • 2 cloves of garlic
  • 2cm fresh ginger
  • 2 tsp curry powder
  • ¼ tsp chilli flakes
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 10g fresh coriander
  • 1 spring onion
  • 1 lime
  • 150g noodles of your choice

Method

1

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
2

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
3

Cook the noodles

  • Soak noodles in boiling water according to packet instructions
  • Drain, rinsing under cold water
4

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
5

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

Tips & Variations

  • Make it your own: We love this with whatever veg is lurking in the fridge. Peppers, beansprouts, shredded cabbage and baby corn all work brilliantly here.
  • Air fryer shortcut: If you've got an air fryer, use it for the tofu mince. It gets even crispier and shaves a few minutes off the cooking time. Trust us on this one.
  • Dial the heat up or down: The sriracha and chilli powder give this a good kick, but if you're cooking for people who aren't into spice just ease back on both and let people add chilli sauce at the table.

Why This Works

The trick is getting the tofu mince properly crispy before it goes anywhere near the noodles. A lot of people rush this step but those extra few minutes in the oven or air fryer are what give the whole dish that brilliant texture and depth. The curry powder going into the noodles is the other big one, it sounds simple but it's what makes Singapore Noodles taste like Singapore Noodles rather than just a stir fry.