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Singapore-style noodles with crispy tofu recipe

Singapore-style noodles with crispy tofu recipe

2 ratings

Bursting with flavour and fresh veg, it's hard to believe this crispy tofu stir-fry is ready in just 35 minutes. Instant noodles keep things quick and simple and there's just one pan to wash up! See method

  • Serves 4
  • Takes 35 mins
  • 464 calories / serving
  • Vegetarian
  • Dairy-free

Ingredients

  • 399g pack tofu
  • 1½ tbsp medium curry powder
  • 2 tbsp vegetable oil
  • 4 spring onions, thinly sliced, whites and greens separated
  • 1 pepper (any colour), cut into thin slices
  • 1 carrot, peeled and cut into matchsticks
  • 110g green beans, trimmed and cut into 1cm pieces
  • 2 x 100g packs curry flavour instant noodles
  • 2 garlic cloves, crushed
  • 1 lime, zested and cut into wedges
  • 1 red chilli, finely diced, deseeded if you like
  • 2 eggs, beaten
  • 2 tbsp reduced-salt soy sauce
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1930kj
    464kcal     23%

  • Fat

    25g 36%

  • Saturates

    7g 36%

  • Sugars

    6g 6%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 37g Protein 18.4g Fibre 7g

Method

  1. Drain the tofu, then pat dry. Cut into 2cm cubes, then add to a bowl and sprinkle over the curry powder; toss to coat. Heat 1 tbsp oil in a large wok or frying pan over a high heat and stir-fry the tofu for 6-8 mins until deep golden brown and crispy; transfer to a plate and set aside.
  2. Add the remaining oil to the pan and fry the spring onion whites, pepper, carrot and beans for 5-6 mins until softened. (Reduce the heat and add a splash of water if they catch.)
  3. Meanwhile, cook the noodles to pack instructions. Set aside.
  4. Add the garlic, lime zest and most of the chilli to the veg, reduce the heat to medium, then stir-fry for another 1-2 mins. Push the veg to one side, add the eggs and cook without stirring for 1 min or until set on the bottom; stir into the veg and cook for another 1-2 mins, stirring often.
  5. Add the tofu, soy sauce and noodles, toss well to coat, then cook for 1 min to heat through. Divide between plates and top with the spring onion greens and remaining chilli. Serve with the lime wedges to squeeze over.

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