Singapore Style Noodles

20 mins
Serves 2
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Directions

  1. 1Preheat oven or air fryer to 200ºC fan. Line a baking tray with baking paper. Get your wok or large frying pan ready.
  2. 2Preheat oven or air fryer to 200ºC fan. Line a baking tray with baking paper. Get your wok or large frying pan ready.
  3. 3Preheat oven or air fryer to 200ºC fan. Line a baking tray with baking paper. Get your wok or large frying pan ready.
  4. 4Crumble the smoked tofu into a large bowl.
  5. 5Crumble the smoked tofu into a large bowl.
  6. 6Crumble the smoked tofu into a large bowl.
  7. 7Add soy sauce, sriracha, and chili flakes to the crumbled tofu.
  8. 8Add soy sauce, sriracha, and chili flakes to the crumbled tofu.
  9. 9Add soy sauce, sriracha, and chili flakes to the crumbled tofu.
  10. 10Toss to coat, then spread out on the lined baking tray or into the air fryer basket.
  11. 11Toss to coat, then spread out on the lined baking tray or into the air fryer basket.
  12. 12Toss to coat, then spread out on the lined baking tray or into the air fryer basket.
  13. 13Bake for 15 minutes, mixing halfway, until browned and crispy.
  14. 14Bake for 15 minutes, mixing halfway, until browned and crispy.
  15. 15Bake for 15 minutes, mixing halfway, until browned and crispy.
  16. 16Peel and slice the onion, roughly chop the mushrooms, peel and mince the garlic and ginger, pick the coriander leaves, finely slice the spring onion, and cut the lime into wedges.
  17. 17Peel and slice the onion, roughly chop the mushrooms, peel and mince the garlic and ginger, pick the coriander leaves, finely slice the spring onion, and cut the lime into wedges.
  18. 18Peel and slice the onion, roughly chop the mushrooms, peel and mince the garlic and ginger, pick the coriander leaves, finely slice the spring onion, and cut the lime into wedges.
  19. 19Soak noodles in boiling water according to packet instructions, then drain and rinse under cold water.
  20. 20Soak noodles in boiling water according to packet instructions, then drain and rinse under cold water.
  21. 21Soak noodles in boiling water according to packet instructions, then drain and rinse under cold water.
  22. 22Heat the wok or pan over high heat with vegetable oil.
  23. 23Heat the wok or pan over high heat with vegetable oil.
  24. 24Heat the wok or pan over high heat with vegetable oil.
  25. 25Add onions and mushrooms. Fry for a few minutes until softened and lightly charred.
  26. 26Add onions and mushrooms. Fry for a few minutes until softened and lightly charred.
  27. 27Add onions and mushrooms. Fry for a few minutes until softened and lightly charred.
  28. 28Add mangetout, garlic, ginger, and curry powder. Fry for 2 more minutes.
  29. 29Add mangetout, garlic, ginger, and curry powder. Fry for 2 more minutes.
  30. 30Add mangetout, garlic, ginger, and curry powder. Fry for 2 more minutes.
  31. 31Add cooked noodles to the pan.
  32. 32Add cooked noodles to the pan.
  33. 33Add cooked noodles to the pan.
  34. 34Stir in coriander leaves, soy sauce, and toasted sesame oil.
  35. 35Stir in coriander leaves, soy sauce, and toasted sesame oil.
  36. 36Stir in coriander leaves, soy sauce, and toasted sesame oil.
  37. 37Divide between two bowls, top with crispy tofu and spring onion.
  38. 38Divide between two bowls, top with crispy tofu and spring onion.
  39. 39Divide between two bowls, top with crispy tofu and spring onion.
  40. 40Serve with lime wedges.
  41. 41Serve with lime wedges.
  42. 42Serve with lime wedges.

Ingredients

  • 220 g smoked tofu
  • 220 g smoked tofu
  • 220 g smoked tofu
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Sriracha
  • 1 tbsp Sriracha
  • 1 tbsp Sriracha
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 150 g chestnut mushrooms
  • 150 g chestnut mushrooms
  • 150 g chestnut mushrooms
  • 80 g mangetout
  • 80 g mangetout
  • 80 g mangetout
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cm fresh ginger
  • 2 cm fresh ginger
  • 2 cm fresh ginger
  • 2 tsp curry powder
  • 2 tsp curry powder
  • 2 tsp curry powder
  • 0.25 tsp chilli flakes
  • 0.25 tsp chilli flakes
  • 0.25 tsp chilli flakes
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame oil
  • 10 g fresh coriander
  • 10 g fresh coriander
  • 10 g fresh coriander
  • 1 spring onion
  • 1 spring onion
  • 1 spring onion
  • 1 lime
  • 1 lime
  • 1 lime
  • 150 g noodles of your choice
  • 150 g noodles of your choice
  • 150 g noodles of your choice

Equipment

ovenair fryerbaking traybaking paperwoklarge frying panlarge bowltongs

Tips

  • Swap the vegetables for whatever you have left in the fridge.