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Spicy Singapore Noodles

These stir fried Spicy Singapore Noodles are accented with flavors of yellow curry and turmeric and served with with fresh vegetables and crispy tofu.

Course Main Course
Cuisine Asian, Chinese
Keyword Asian, asian stirfry with noodles, noodles, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 430 kcal
Author Denisse

Ingredients

For the sauce:

  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (Chinese cooking winor mirin or white wine
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1-2 teaspoons chili paste
  • 2 cloves garlic minced
  • 1 teaspoon fresh grated ginger

For the noodles:

  • 12 ounces extra firm tofu
  • 2 tablespoons coconut oil divided
  • 4 ounces Annie Chun Maifun Noodles
  • ½ onion thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 cup snow peas
  • 1 cup cabbage thinly sliced
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon salt plus more to taste
  • 2 tablespoons chopped scallions
  • Lime wedges for serving

Instructions

  1. Bring a medium pot of water to a boil on the stove. Boil noodles according to package instructions. Drain, rinse with cold water and set aside.
  2. Whisk all of the sauce ingredients together in a small bowl and set aside.
  3. Pat the tofu dry tofu and cut into 1 inch inch cubes. Heat 1 tablespoon coconut oil in a skillet over medium heat. When the oil is hot add the tofu and cook until golden on all sides, flipping occasionally. Place on a paper towel-lined plate to drain and season with salt.
  4. Add the onion to the skillet and cook for about 3 minutes, then add bell pepper, snow peas and cabbage. Continue to cook for 2-3 minutes more, then transfer to a bowl.
  5. Add remaining tablespoon of coconut oil to the skillet, then add the cooked noodles and stir fry over medium heat for 2-3 minutes.
  6. Add the vegetables and tofu back to the pan; add curry powder, turmeric and ½ teaspoon salt. Toss gently until everything is combined. Pour the sauce into the skillet and toss until combined.
  7. To serve, transfer mixture to a large serving bowl. Top with scallions and serve with lime wedges.

Recipe Notes

Substitutions

  • Feel free to swap out different vegetables in this dish. Try it with green beans, mushrooms, zucchini or frozen peas instead!
  • If you don’t need this recipe to be vegan, chicken or shrimp would be great additions to this dish.
  • If you need this dish to be gluten free, replace the soy sauce in the stir fry sauce with tamari or coconut aminos.