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Singapore Noodles
made with Arvinda's Madras Curry Powder
Unlike the name suggests, Singapore Noodles are not actually native to Singapore but rather roots its origins to Hong Kong where this dish is popular in take away eateries. Nonetheless, it is tasty, beautifully scented and in this recipe we use Arvinda’s Madras Curry Powder, our newest spice blend to the Arvinda’s family! It is quite simple to achieve this delicious Asian street food in your own kitchen -- you will require thin rice vermicelli noodles and basic vegetables but feel free to modify and change up the veggie mix as you like.
- Prep Time
30 min - Cook Time
30 min - Serves
2 to 4
| SEASONED TOFU: | |
| 2 TBSP. | oil |
| 2 | garlic cloves, finely minced |
| 350 G | extra-firm tofu, cubed |
| 2 TSP. | light soy sauce |
| NOODLES: | |
| 3 TBSP. | light soy sauce |
| 3 TBSP. | rice wine vinegar |
| 3 TBSP. | sesame oil |
| 3 TBSP. | lime juice |
| 2 TSP. | brown sugar |
| NOODLES: | |
| 250 G | thin rice vermicelli noodles |
| 1 TBSP. | oil |
| 2 | garlic cloves, finely minced |
| 1 | medium onion, thinly sliced |
| 1 CUP | green beans, trimmed, halved and sliced lengthwise |
| 1 CUP | broccoli florets |
| ½ | medium carrot, julienned |
| ½ | red bell pepper, thinly sliced |
| 2 TBSP. | ARVINDA’S MADRAS CURRY POWDER |
green onions, finely chopped, to garnish | |
fresh cilantro, finely chopped, to garnish | |
SEASON THE TOFU: In a medium non-stick skillet, heat the oil on medium and fry the garlic for one minute. Add the tofu and sprinkle in the soy sauce. Stir fry on medium-high until the tofu is light golden brown on the edges. Set aside.
FOR THE DRESSING: In a small bowl, combine the dressing ingredients together and whisk until uniform. Set aside.
In a medium bowl, soak the noodles in boiling water for a couple of minutes, or until al dente. Drain and rinse with cold water and set aside.
In a large wok, heat the oil on medium-high. Add the garlic and sauté until fragrant. Add the onion and stir fry for a few minutes, until they are translucent.
Reduce the heat to medium and add the beans, broccoli, carrot and pepper and stir fry for a few minutes until the vegetables become tender. Take care not to overcook the vegetables.
Add the noodles to the wok and combine with the vegetables. Sprinkle in ARVINDA’S MADRAS CURRY POWDER and continue to stir fry to combine all the ingredients.
Fold in the tofu, then pour in the dressing and mix well to combine.
Garnish with green onions and cilantro.
