We always need quick & easy meals, which are still reasonably healthy – a quick search on BBC Good Food suggested this which seemed to fit the bill.
The original recipe called for Tikka Masala Paste, but as I have ishoos with buying jars of stuff I’m only going to use once, DH made his own using a Jamie Oliver recipe which I’ve included below.
We didn’t have beansprouts as my sprouter is languishing in a cupboard somewhere, and used a splash of lime juice instead of real lime wedges to serve.
Singapore Noodles with Tofu
- 100g fine rice noodles
- 140g firm tofu
- 2 tbsp sunflower oil
- 3 spring onions, shredded
- 1 small chunk fresh root ginger, finely chopped
- 1 red pepper, thinly sliced
- 100g mangetout
- 100g beansprouts
- 1 tsp tikka masala paste (see JO recipe below if you don’t have any)
- 2 tsp reduced-salt soy sauce
- 1 tbsp sweet chilli sauce
- roughly chopped coriander and lime wedges, to serve
tikka masala paste
- 2 cloves garlic
- 1 thumb-sized piece fresh root ginger
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garam masala
- ½ teaspoon sea salt
- 2 tablespoons groundnut oil
- 2 tablespoons tomato puree
- 2 fresh red chillies
- 1 small bunch fresh coriander
- 1 tablespoon desiccated coconut
- 2 tablespoons ground almonds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- drain the tofu (we do this by wrapping in a clean tea-towel & placing under the heavy chopping board)
- make the tikka masala paste if making from scratch
- cook the noodles as per instructions. Drain & rinse under cold water & cut into short lengths
- heat 1tbsp of the oil in a wok or frying pan, add the tofu & stir-fry until browned all over. Drain on kitchen roll
- heat the rest of the oil in the wok. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix.
- mix together the tikka masala paste, soy sauce, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce.
- serve sprinkled with the coriander, with lime wedges for squeezing over.
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