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Singapore Noodles with Crispy Tofu Mince

  • Simple
  • 0:20 m
  • 17 ingredients

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: 2

Ingredients

For the Tofu Mince

  • 220g smoked tofu
  • 1 tbsp dark soy sauce
  • 1 tbsp Sriracha

For the Stir Fry

  • 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

Before you start

Wok or large frying pan | Oven or air fryer at 200C fan | Baking tray lined with baking paper

Step 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

Ingredients

  • 220g smoked tofu
  • 1 tbsp dark soy sauce
  • 1 tbsp Sriracha
  • 2 tsp curry powder

Step 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

Ingredients

  • 1 onion
  • 150g chestnut mushrooms
  • 2 cloves of garlic
  • 2cm fresh ginger
  • 10g fresh coriander
  • 1 spring onion
  • 1 lime

Step 3

Cook the noodles

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

Ingredients

  • 150g noodles of your choice

Step 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

Ingredients

  • 1 tbsp vegetable oil
  • 80g mangetout
  • ¼ tsp chilli flakes

Step 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

Ingredients

  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil