Vegetarian Singapore Noodles with Tofu and Curry Powder

A vibrant and flavorful vegetarian take on Singapore Noodles. Rice noodles are stir-fried with tofu, vegetables, and curry powder for a delicious and satisfying meal.

Prep Time

15 minutes

Total Time

40 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.02/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner

Cuisine:

Indian•Asian

Main Ingredient:

Vegetarian•Rice

Ingredients

Servings

8ozThin rice noodles(Vermicelli or Mai Fun noodles work well)

£1.20

1block (14 oz)Extra-firm tofu(Pressed to remove excess water)

£3.00

2tablespoonsVegetable oil(For stir-frying)

£0.10

0.5mediumYellow onion(Thinly sliced)

£0.30

1mediumRed bell pepper(Thinly sliced)

£0.80

1mediumCarrot(Julienned or thinly sliced)

£0.20

2cupsShredded cabbage(Pre-shredded is fine)

£0.60

3stalksGreen onions(Chopped)

£0.75

2tablespoonsCurry powder(Adjust to taste)

£0.25

3tablespoonsSoy sauce(Low sodium preferred)

£0.15

1tablespoonShaoxing rice wine(Or dry sherry)

£0.30

1teaspoonSesame oil

£0.15

1teaspoonSugar

£0.01

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Minced)

£0.10

0.3teaspoonRed pepper flakes(Optional, for heat)

£0.05

Total Cost

£8.06

£2.02 per serving

Instructions

1.
Cook the rice noodles according to package directions. Drain and rinse with cold water. Set aside.
2.
Press the tofu to remove excess water. Cut into small cubes.
3.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
4.
Add the remaining tablespoon of vegetable oil to the skillet. Add the onion, bell pepper, and carrot and stir-fry for 3-4 minutes, until slightly softened.
5.
Add the garlic and ginger and cook for 30 seconds, until fragrant. Add the curry powder and red pepper flakes (if using) and cook for another 30 seconds, stirring constantly.
6.
Add the cooked rice noodles, shredded cabbage, soy sauce, Shaoxing rice wine, sesame oil, and sugar to the skillet. Toss well to combine.
7.
Return the tofu to the skillet and stir-fry for another 2-3 minutes, until heated through.
8.
Stir in the green onions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (370g)

485 kcal / 2029 kJ

Carbs

58g

22% of RDA

Fat

21g

30% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

980 mg

43% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the amount of curry powder and red pepper flakes to your liking.

For extra flavor, marinate the tofu in soy sauce and ginger before cooking.

Feel free to add other vegetables such as bean sprouts, snow peas, or mushrooms.

If the noodles are too dry, add a splash of water or vegetable broth.

Garnish with chopped peanuts or cilantro for added texture and flavor.

Cooking Equipment

Wok or large skillet

Large pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of curry powder and red pepper flakes to your liking.

For extra flavor, marinate the tofu in soy sauce and ginger before cooking.

Feel free to add other vegetables such as bean sprouts, snow peas, or mushrooms.

If the noodles are too dry, add a splash of water or vegetable broth.

Garnish with chopped peanuts or cilantro for added texture and flavor.

Vegetarian Singapore Noodles with Tofu and Curry Powder

Ingredients

Instructions