Dinner · East asian
Singapore noodles with tofu and vegetables
Thin curry-spiced rice noodles stir-fried with tofu, egg, and crunchy vegetables.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 150 g dried thin rice vermicelli
- 220 g firm tofu, cubed
- 2 tbsp vegetable oil
- 2 large eggs, beaten
- 1 medium carrot, julienned
- 1 red bell pepper, sliced
- 80 g bean sprouts
- 2 tsp curry powder
- 2 tbsp soy sauce
- 2 scallions, sliced
Method
Soak the rice vermicelli in hot water for 8 minutes until softened, then drain.
Heat 1 tbsp oil in a wok over high heat and fry the tofu until golden, about 5 minutes, then remove.
Add a little more oil and scramble the eggs, then remove.
Stir-fry the carrot and bell pepper for 3 minutes, then add the curry powder and cook for 30 seconds.
Add the noodles, bean sprouts, tofu, egg, and soy sauce, and toss for 3 minutes until combined and heated through.
Scatter with scallions before serving.