5

Singapore Noodles with Tofu and Vegetables

Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Ingredients

dry rice noodles

5 oz, thin, brown rice variety

water

3 Tbsp

fish sauce

2 Tbsp, (Asian)

rice vinegar

2 Tbsp

hoisin sauce

1 Tbsp

curry powder

2 tsp

canned tomato paste

2 tsp

canola oil

1 Tbsp

firm tofu

8 oz, cut into 1/2-inch cubes

uncooked asparagus

1 pound(s), trimmed and cut into 1-1/2 inch pieces

uncooked sugar snap peas

6 oz, trimmed and halved crosswise

uncooked scallion(s)

6 medium, thinly sliced

ginger root

1½ Tbsp, minced, peeled fresh

cilantro

½ cup(s), chopped fresh

fresh lime(s)

½ item(s), cut into 4 wedges

Instructions

  1. Cook rice noodles according to package directions.
  2. Meanwhile, stir together water, fish sauce, vinegar, hoisin sauce, curry powder, and tomato paste in small bowl.
  3. Heat large deep skillet or wok over high heat until drop of water sizzles in pan. Add 2 teaspoons of oil and swirl to coat. Add tofu and stir-fry until lightly browned, about 3 minutes. Transfer to plate. Add remaining 1 teaspoon oil to pan. Add asparagus and stir-fry 2 minutes. Add peas, scallions, and ginger and stir-fry until vegetables are crisp-tender, about 2 minutes.
  4. Add noodles and fish sauce mixture to pan and stir-fry until noodles are heated through, about 1 minute. Divide mixture evenly among 4 plates. Sprinkle with cilantro and serve with lime wedges.
  5. Per serving: 2 cups
Notes
To trim sugar snap peas, grasp the stem of each pod and pull off the tough string that runs on the inside curve of the pea. Once you get the hang of it, it takes just a couple of minutes to trim a pile of peas.

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