Singapore Noodles

Singapore Noodles

Singapore noodle is a classic UK Chinese takeaway dish that is halfway between a Chinese stir fry and an Indian dish. So the best of both worlds! I have a used smoked tofu, which stands up well to spices and replaces the bbq pork that would often be used. I also use a little bit of seaweed flakes to replace the seafood that would be used.

INGREDIENTS

• 2 servings of noodles of your choice - rice noodles work well

• 1 red pepper - deseeded and sliced thinly

• 160g green beans or mange tout - topped, tailed and cut in half

• 140g baby corn - cut lengthways

• 2 big handfuls of beansprouts

• 1/2 tbsp madras curry powder

• 1/2 tsp garam masala

• Pinch of chilli powder

• Seaweed flakes

• Chilli sauce and soy sauce to serve

• 240g Smoked firm tofu cut into 1cm cubes

• 2 tbsp soy sauce

• 1 tbsp maple syrup or brown sugar

• 1/2 tbsp finely chopped ginger

• 1 clove of garlic - finely chopped

• 2 tsp vinegar - cider or white wine

• 1/2 tbsp madras curry powder

• 1 tbsp coconut oil

• Large handful of mushrooms - thickly sliced

• 200g tenderstem broccoli, cut lengthways if thick

• 4 spring onions - thinly sliced

METHOD

1. Marinade the tofu in the maple syrup, vinegar, soy sauce, garlic, ginger, half of the curry powder and a big pinch of salt. Leave to marinate for 10 minutes or a few hours.

2. Prepare your noodles so you are able to add them pre-cooked to the dish at the end.

3. Heat up a wok or large frying pan on a high heat, add the coconut oil. Once the coconut oil has melted, add the tofu, keeping the marinade to one side. After a couple of minutes add the mushrooms and broccoli and cook for 1 minute.

4. Add the beans, red pepper, garam masala chilli powder and the remaining curry powder and marinade. Add a big pinch of salt and cook for a couple of minutes to allow the vegetables to soften a little or cook until the vegetables are at your preferred texture.

5. Add the beansprouts and a splash of water if required, to create a little steam. Stir regularly before finally adding the noodles to warm through.

6. Take the wok/pan off the heat and add the spring onions and seaweed flakes before giving it a final mix. Serve with your preferred chilli sauce (I like sriracha) and splash of soy sauce.