Singapore Noodles

Singapore Noodles

Prep time: 

Cook time: 

Total time: 

Serves: 4

This noodle recipe is the result of influence of Indian and Chinese cuisine in Singapore.
  • ½ cup neutral oil, divided
  • 2 tablespoons curry powder
  • ¼ teaspoon or to taste cayenne pepper
  • 8 oz. rice noodles (vermicelli)
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 package of firm tofu
  • 2 shallots, sliced
  • 1 red pepper, sliced
  • 1 large carrot, cut into 2 inch strips
  • 2-inch piece of ginger, finely minced
  • 3 cloves garlic, finely minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup green peas
  • Juice of ½ a lime
  • 4 scallions, thinly sliced
  • ½ cup chopped cilantro
  1. Drain tofu and remove excess liquid from tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Cut into ½-inch dice.
  2. Heat 3 tablespoons oil in a wok or a skillet until shimmering and sauté curry powder and cayenne pepper for a minute or until fragrant.
  3. Soak rice noodles in 8 cups of boiling water for 5 minutes or until soft. Once soft, drain water and toss with curried oil, soy sauce and sugar in a mixing bowl. Set aside.
  4. Heat 3 tablespoons oil in a wok or a skillet until shimmering, Stir fry tofu until light golden brown, 7 to 8 minutes. Drain excess oil from tofu and transfer tofu to noodle bowl.
  5. Add remaining oil to wok or skillet until shimmering. Stir fry shallot, red pepper and carrot for 2 to 3 minutes. Add ginger and garlic and stir fry with vegetables for a minute. Season with salt and black pepper.
  6. Add ¾ cup water or vegetable broth to wok or skillet. Add noodles with tofu and let everything cook together until water or broth is absorbed. Add peas, lime juice and stir.
  7. Before serving, garnish with scallions and cilantro. Serve warm.