Singapore Noodles with Tofu

Singapore Noodles with Tofu
Singapore Noodles with Tofu
Singapore Noodles with Tofu

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

  • Servings: 2
  • Difficulty: easy
  • Print


  • 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


  1. drain the tofu (we do this by wrapping in a clean tea-towel & placing under the heavy chopping board)
  2. make the tikka masala paste if making from scratch
  3. cook the noodles as per instructions. Drain & rinse under cold water & cut into short lengths
  4. heat 1tbsp of the oil in a wok or frying pan, add the tofu & stir-fry until browned all over. Drain on kitchen roll
  5. 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.
  6. 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.
  7. serve sprinkled with the coriander, with lime wedges for squeezing over.

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Author: Veggie Bessie

Vegetarian. One husband, Two cats, Three kids.

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