Singapore noodles with tofu

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

Singapore noodles with tofu

Recipe by Chef Soomro Course: Healthy noodle


Prep time

15 mins


  • Red Pepper: 1 red pepper, thinly sliced
  • Spring Onion: 3 spring onions, shredded
  • Lime: roughly chopped coriander and lime wedges, to serve
  • Soy Sauce: 2 tsp reduced-salt soy sauce
  • Sunflower Oil: 2 tbsp sunflower oil
  • Root Ginger: 1 small chunk fresh root ginger, finely chopped
  • Tikka Masala Paste: 1 tsp tikka masala paste
  • Chilli Sauce: 1 tbsp sweet chilli sauce
  • Tofu: 140g firm tofu
  • Beansprout: 100g beansprouts
  • Rice Noodle: 100g fine rice noodle
  • Mangetout: 100g mangetout


  1. 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.
  2. 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.
  3. 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.