Healthy noodle recipe for 2 people, takes only 15 mins; recipe has rice noodle, tofu, sunflower oil, spring onion, root ginger, red pepper, mangetout, beansprout, tikka masala paste, soy sauce, chilli sauce and lime.
Singapore noodles with tofu
Course: Healthy noodle
Servings
2
servings
Prep time
15 mins
Ingredients
- Rice Noodle: 100g fine rice noodle
- Tofu: 140g firm tofu
- Sunflower Oil: 2 tbsp sunflower oil
- Spring Onion: 3 spring onions, shredded
- Root Ginger: 1 small chunk fresh root ginger, finely chopped
- Red Pepper: 1 red pepper, thinly sliced
- Mangetout: 100g mangetout
- Beansprout: 100g beansprouts
- Tikka Masala Paste: 1 tsp tikka masala paste
- Soy Sauce: 2 tsp reduced-salt soy sauce
- Chilli Sauce: 1 tbsp sweet chilli sauce
- Lime: roughly chopped coriander and lime wedges, to serve
Directions
- 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.
- 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.
- 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.
