This week's recipe!

Singapore Noodles

10 minutes preparation, 5-6 minutes cooking

Serves 2


  • 2 Serves of noodles e.g. rice noodles, sweet potato noodles

  • 6 Snow peas trimmed and sliced into thirds

  • 1 Red capsicum sliced

  • 1 Small carrot sliced thinly into strips

  • ½ Brown Onion cut into wedges

  • 175-200grms tofu cubed

  • 1 tsp. grated ginger

  • 1 clove garlic crushed or finely chopped

  • 1 fresh red chili sliced

  • 2 Spring onions sliced


  • 1 Tbsp. soy sauce

  • 1 ½ tsps. Curry powder

  1. mls vegetable stock

  • 1-2 tsps. Tapioca, potato or corn starch [depending on thick you want sauce]

  • 2 tsps. Rice wine vinegar

  • Optional: 1 tsp chili paste

  • Optional: 1/2 tsp raw brown sugar

To serve

  • Lemon wedge

  • Fresh coriander lightly chopped

  • Extra spring onions sliced

  • Extra chili sliced



  1. Prepare noodles by following packet instructions. Remove excess liquid from tofu by patting it dry with a paper towel, then cut into medium sized cubes. Prepare all the vegetables as required.

  2. Mix all the sauce ingredients together in a jug of mug and whisk together until well combined.

  3. Heat a non-stick skillet/pan/wok over a high heat. Place the tofu in the pan and brown on each side. Remove from pan.

  4. Reduce heat to medium high, add brown onion to pan, cover and cook for 1 minute, add all remaining ingredient vegetables plus a splash of water and cook covered for 2 minutes.

  5. Add strained noodles, tofu and sauce mix to the pan and stir until sauce has thickened and all ingredients are heated through.

  6. Serve topped with fresh coriander, chili, spring onions and a lemon wedge. Best eaten with a big grin on your face!