Singapore Noodles with Tofu

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
These rice noodles stir-fried with curry powder are not actually from Singapore. They’re thought to have originated in Hong Kong and the name is likely a nod to the Indian-Chinese influence on Singaporean cuisine. For this vegetable-forward version, we toss the noodles with seared tofu, but it’s often made with char siu or another type of pork in many American Chinese restaurants.



  1. Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes. Drain and rinse under cold water; set aside.
  2. Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes. Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt. Add 1 more tablespoon vegetable oil, the scallions, celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Add 1 tablespoon curry powder and season with salt; stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute. Transfer the tofu and vegetables to a bowl.
  3. Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the skillet. Add the drained noodles and cook, tossing, until they turn yellow, 1 to 2 minutes. Add the tofu mixture, soy sauce and chicken broth and cook, tossing, until most of the liquid evaporates, 1 to 2 minutes. Stir in the lime juice and season with salt. Top each serving with the bean sprouts and serve with lime wedges.