Oodles of Singapore Noodles Recipe | Abel & Cole
Oodles of Singapore Noodles
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Prep: 10 mins
Cook: 15-20 mins
This one’s a takeaway favourite for a reason, but skip the long wait and rustle up our version in minutes. It’s packed with organic veg and tofu, spiced with garam masala and drizzled with sweet chilli sauce – and it’s a doddle to make.
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556 kcal
(per portion)
Ingredients you'll need
  • 190g marinated tofu
  • 2 shallots
  • A thumb of ginger
  • 200g white mushrooms
  • 1 carrot
  • 1 red pepper
  • ½ green cabbage
  • 2 bundles of Thai rice noodles
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 50g sweet chilli sauce
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
Step by step this way
  • 1.

    Prepare the tofu and veg: gently pat the tofu dry with kitchen paper. Slice into cubes. Peel and thinly slice the shallots. Peel and chop the ginger into matchsticks. Finely slice the mushrooms.

  • 2.

    Peel the carrot and slice it into thin sticks. Halve the pepper. Scoop out the seeds and white bits. Finely slice it. Finely shred the cabbage half.

  • 3.

    Heat 1 tbsp oil in a wok or deep frying pan. Add the tofu. Fry for 4-5 mins, turning occasionally, till golden brown. Lift out of the pan. Pop on a plate lined with kitchen paper and set aside.

  • 4.

    Add the shallots to the pan. Stir fry for 2-3 mins till they just pick up some colour. Add the rest of the veg and the ginger to the pan. Season with a pinch of salt. Stir fry for 4-5 mins till soft and glossy.

  • 5.

    While the veg cook, put 2 bundles of noodles in a heatproof bowl. Cover with boiling water. Leave for 3 mins, then drain (take the wok off the heat for a few mins if needed while you drain the noodles).

  • 6.

    Add 1 tsp each of garam masala and turmeric to the veg. Stir fry for 1 min till the pan smells fragrant. Return the tofu to the pan and toss a few times to mix together.

  • 7.

    Add the noodles to the pan. Use 2 forks to pick everything up and drop a couple of times to mix it all together. Divide the stir-fry between a couple of warm bowls. Drizzle the sweet chilli sauce over the top to serve.

  • 8.

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