Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Singapore noodles with tofu and vegetables

5
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Put an Asian twist on pasta night with this stir-fried rice noodle dish. Ready in just over 30 minutes, this recipe features springy, fresh sugar snap peas and asparagus, seared with fresh ginger to keep their crisp texture and bring out their sweetness. The tomato paste, hoisin, curry and fish sauce combine with the juices of the dish to coat the noodles and tofu adding deep layers of flavor. Browning the tofu brings out a nutty and meaty quality and a little crispiness. The touch of cilantro and lime finish the dish with a brightness. This generous one-bowl meal is great for dinner or lunch.

Ingredients

Uncooked rice noodles

5 oz, thin, brown rice variety

Water

3 Tbsp

Fish sauce

2 Tbsp, (Asian)

Unseasoned rice vinegar

2 Tbsp

Hoisin sauce

1 Tbsp

Curry powder

2 tsp

Tomato paste

2 tsp

Canola oil

1 Tbsp

Firm tofu

8 oz, cut into 1/2-inch cubes

Asparagus

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

Sugar snap peas

6 oz, trimmed and halved crosswise

Scallions

6 medium, thinly sliced

Fresh ginger

1½ Tbsp, minced, peeled fresh

Cilantro

½ cup(s), chopped fresh

Lime

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.

People Also Like

People Also Like