I was craving a stir fry with those delicate little rice noodles and a salty, spicy, curry based sauce this week, so I revisited my original recipe for Singapore Noodles, increased the curry powder (because I wanted FLA-VOR), threw in some crispy pan fried tofu, and a bag of Slaw mix. <— That’s me being too exhausted from holiday madness to chop my own veggies, but the price wasn’t bad and now I don’t have leftover cabbage and carrots to contend with! The result was a huge batch of scrumptious Singapore Noodles with Crispy Tofu that has tempted me for lunch, dinner, and late night noshing sessions ever since.
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Meal Prep your Singapore Noodles with Crispy Tofu
This recipe makes a LOT, so it’s great for busy times like this pre-holiday week. The leftovers reheat really well, so I’ve got meals ready to go for a few days, at least. As with anything fried, the tofu doesn’t stay crispy upon reheating, but the flavor is so great that I don’t really even care. The noodles stay moist and flavorful, so it’s all good.
Alternatives to Crispy Tofu
If you don’t want to do tofu in your Singapore Noodles, you could scramble 4-6 eggs in their place, or do both! And of course meat or shrimp are always options as well. Whether it’s tofu, eggs, meat, or shrimp, make sure to sauté your protein first, remove it from the skillet, then add it back in at the end. This does two things: it leaves room in the skillet so that everything stir fries properly and it prevents those proteins from over cooking.
Singapore Noodles with Crispy Tofu
Servings 6Ingredients
CRISPY TOFU
- 14 oz firm or extra firm tofu ($1.49)
- Pinch of salt ($0.02)
- 2 Tbsp cornstarch ($0.08)
- 1.5 Tbsp cooking oil ($0.03)
STIR FRY SAUCE
- 1/4 cup soy sauce ($0.20)
- 1 Tbsp toasted sesame oil ($0.33)
- 1 Tbsp Sriracha ($0.05)
- 1 Tbsp rice vinegar ($0.11)
- 2 Tbsp mild curry powder* ($0.30)
STIR FRY
- 8 oz rice vermicelli or rice sticks ($2.99)
- 1.5 Tbsp cooking oil ($0.03)
- 2 cloves garlic ($0.16)
- 1 Tbsp grated fresh ginger ($0.10)
- 4 green onions, divided ($0.20)
- 9 oz bag shredded cabbage and carrots ($1.99)
Instructions
- Remove the tofu from the package and wrap it in a clean, lint-free towel, or paper towels. Place the wrapped tofu between two cutting boards or plates, and place something heavy on top (books, a pot of water, etc.). Press the tofu for about 30 minutes to extract the excess moisture.
- While the tofu is pressing, prepare the stir fry sauce. In a small bowl, stir together the soy sauce, sesame oil, sriracha, rice vinegar, and curry powder. Set the sauce aside.
- Place the rice noodles in a casserole dish or large bowl and pour boiling water over top. Let the noodles soak for about 5 minutes, or until soft. Drain the noodles in a colander and set them aside until needed.
- Once the tofu has pressed, cut it into small cubes (3/4 to 1-inch). Place the cubes in a bowl and season with a pinch of salt. Sprinkle the cornstarch over top and gently toss until the cubes are coated.
- Heat a large skillet over medium heat. Once hot, add one to 1.5 Tbsp cooking oil and tilt the skillet to distribute it over the surface. Add the cornstarch coated tofu cubes and cook until golden brown and crispy on all sides. Remove the tofu from the skillet.
- While the tofu is cooking, mince the garlic and grate the ginger. Slice the green onions, separating the white ends from the green ends.
- After removing the tofu from the skillet, add a bit more cooking oil along with the ginger, garlic, and the white ends of the sliced green onions. Sauté for about one minute, or just until they begin to soften.
- Add the bag of shredded cabbage and carrots and continue to sauté for about one minute more. Only sauté the cabbage until it looks like it’s just beginning to wilt.
- Add the drained rice noodles, prepared sauce, and fried tofu cubes back to the skillet. Carefully stir and toss the contents of the skillet until everything is combined and coated with sauce. Turn off the heat and sprinkle the green ends of the green onions over top.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Did I mention how good this curry stir fry sauce is? I’m tempted to mix up a jar of it and just keep it in my fridge for quick weeknight leftover stir-fries.
How to Make Singapore Noodles – Step by Step Photos
Start by pressing a 14oz. block of firm or extra firm tofu (either will work, but firm will be a little more delicate than extra firm). Wrap the tofu in a clean, lint-free cloth or a few layers of paper towel. Place the wrapped tofu between two cutting boards (or large plates), and place something heavy on top. Let it sit for 30 minutes to press out the excess moisture.
While the tofu is pressing, prepare the stir fry sauce. In a small bowl stir together 1/4 cup soy sauce, 1 Tbsp toasted sesame oil, 1 Tbsp sriracha, 1 Tbsp rice vinegar, and 2 Tbsp curry powder. Set the sauce aside.
These are probably the five ingredients that I most often have questions about, so here is a photo so you can see what they are. :) All of these can usually be found at any major grocery store, but will be less expensive at Asian food markets. That 365 soy sauce is extremely good, BTW, and inexpensive.
Now it’s time to prepare the rice noodles/sticks/vermicelli. This is what they look like in the package. This 8oz. pack was $2.99 at my local grocery store, but would have probably been about 1/3 that price at an Asian grocery store. So, keep that in mind.
Place the noodles in a large, heat proof dish or bowl and pour boiling water over top. Let the noodles sit for 5 minutes, or until tender (you could also just plop them into a large pot of boiling water, turn off the heat, and let them sit).
Once they’re tender, drain them in a colander and set them aside.
Once the tofu has been pressed, cut it into small cubes. Place the cubes in a bowl and season with a pinch of salt. Sprinkle 2 Tbsp cornstarch over top and gently toss until they’re well coated.
Heat a large skillet over medium flame until very hot. Once hot, add one to 1.5 Tbsp cooking oil. Tilt the skillet to coat the surface, then add the tofu cubes until they’re golden brown and crispy on all sides. Remove them from the skillet. The trick to getting them to NOT stick in a stainless steel skillet is to A) don’t add the oil until the skillet is hot and B) don’t try to stir or flip the tofu cubes until they’re browned. They will “release” from the surface once they develop a crispy crust.
While the tofu is frying (since you don’t want to stir it too often), mince two cloves of garlic and grate about 1 Tbsp fresh ginger. Slice four green onions, separating the white ends from the green ends
After removing the crispy tofu, add a little more cooking oil to the skillet, along with the minced garlic, grated ginger, and the white ends of the green onion. Sauté for about one minute.
This is the bag of shredded cabbage and carrots that I used. Definitely a time saver and now I don’t have to try to use up leftover green cabbage, purple cabbage, AND carrots.
Pour the entire bag of shredded vegetables into the skillet and sauté very briefly (about 1-2 minutes, or JUST until it starts to wilt).
Immediately add the drained noodles, prepared sauce, and crispy tofu. Toss it all together until everything is coated in sauce and well mixed.
Sprinkle the remaining green ends of the green onions over top and enjoy!
I’m not sure if my pan was too hot when I added the sauce or I did something wrong but it was really dry and did not have a great flavor. We ended up not eating it and it all went in the trash. I may try a different sauce with the same ingredients/prep because I think this could have been a great dish.
It was a little underwhelming. I cut the curry in half (due to comments) and the siracha as well and it was just spicy enough. But could have used a touch of sweetness to balance it out.
I hadn’t noticed how much curry went into this until I was making it. It’s good, but you definitely need to like curry. It dominates the taste of everything.
I like this recipe! But the first time I made it, I agree the curry flavor and the saltiness from the soy sauce was way too strong. She did say to use MILD curry powder which I definitely did not have!
Since I couldn’t find a mild curry powder at my local Asian market, here is how I changed the sauce the second time I made it:
Sauce:
– 2 Tbsp Thai black soy sauce (aka Chinese dark soy sauce. It has a sweet almost molasses flavor instead of the salty Japanese shoyu soy sauce)
– 2 Tbsp low sodium (Japanese) soy sauce
– 1 Tbsp curry powder (I used S&B brand)
– 1 Tbsp toasted sesame oil
– 1 Tbsp rice vinegar
– 1 tsp sriracha (or to taste)
– agave to taste (only if you still need to counteract the bitterness)
This sauce was sweeter which worked with the bitterness and spiciness of the curry powder I had.
Hope this helps if you too couldn’t find a mild curry powder!
This was so delicious I had half a green cabbage and shredded a carrot instead of buying bagged veggies not too salty at all, although I love a good salty dish so to me it was great
So delicious! I marinated the tofu in sesame oil and soy sauce and air fried it separately, while the noodles and cabbage were stir fried. A culinary treat! The whole family enjoyed this, this will be on the make again list for sure! Thanks for another great recipe!
I would give it a 10 star rate if I could. Lost count of how many times I made this recipe. The recipe does not ask for salt in the sauce so if yours is getting salty is because of the soy sauce you are using, try to change the brand or use the “less sodium” instead. It’s my husband’s favorite. The only change I’ve made recently is steaming the tofu. This recipe is perfect no need of changes. I really appreciate people who create and share recipes, they are super helpful. Thank you so much Beth.
Made this on Monday. Finished my leftovers today, felt sad, which is the best thing from any recipes! I couldn’t get tofu where I am, so I used scrambled eggs instead. I also made my own curry powder, and bloomed them in the pan before stir frying the rest.
Terrific kick! Kids love to eat in cold also the next day for lunch. I used low sodium kikkoman and powdered ginger.
We absolutely LOVED THIS! I was a little worried as I’d never tried tofu before and wasn’t sure I would like it. It came out really well and we loved it! I made it for a girlfriend, and she asked for the recipe, and now it’s a favorite in her house too.
Thanks for another awesome recipe to add to my dinner rotation! This is a new favorite in our house!
Thank you for this menu and recipe noodles is soo good and excellent i wish that i saw the video
I’m just checking this out in search of a use for tofu, and I see a lot of complaints that this is too salty. Some curry powders have salt in them, in my experience quite a lot, so I imagine with the other ingredients it would be overpowering. Probably need to check your curry powder contents first, and perhaps make a note of this in the recipe?
I love a lot of recipes on this site, but this was a miss for me. I found the sauce to be pretty boring and a bit too salty. There wasn’t much for dynamic flavor here, unfortunately. I didn’t even keep the leftovers, which is very unlike me.
Excessively salty and the flavours do not meld. I am a curry Lover but it just does not work.
This was my first time cooking with tofu, and it turned out great! I liked the sauce, and didn’t think it was too salty. I substituted chili garlic sauce instead of sriracha.
Disappointing… The sauce was way too salty. I suggest (but never tried) to put 1/8 cup of soy sauce and 1/8 cup of water.
I used Hoisin sauce to help cut the salt, but I think using brown sugar would also cut the saltiness back to a balance. It was missing that extra hint of sweetness to balance it out. I also recommend doubling the amount of garlic, but that might just be me!
We did not enjoy this at all. It smelled so good and we were all so excited to dig in, but I t was very disappointing. Not sure if I did something wrong, but the sauce was way too overpowering and bitter.
Made this noodle dish the first time (first time having Singaporean Noodles) and it was a hit with my husband and I! The kids liked it. My husband liked this so much that he requested this dish for our dinner routine/rotation.
I had tofu on hand and was going to whip up something quick with store bought frozen Asian noodles we got from his parents. I wasn’t feeling it. I knew there were noodle dishes with vermicelli. I googled and stumbled upon your site.
Winner winner veggie dinner!
I just used mushrooms and onion instead of carrots, cabbage, and green onions. I had fresh frozen green onion tops stored away.
I was worried that the sauce was going to be too much, but it worked out perfectly.
Thanks for the wonderful recipe!
Love it! Thanks for sharing!
not a fan
I made this tonight and couldn’t stop eating it. Best tofu I ever made. I’m new to the meat substitute game so very timid with these sort of dishes. I did add lime juice to the mix and I thought it was delicious.
I just finished making and eating this. There are those who think the sauce is too harsh, but I actually found it to be too bland. It also needs another element to it, I think. As far as spice goes, there was a warning that it might be too spicy, but it needs more. If I make it again, I will probably add more spiced sauce with a tiny bit of a sweet element to it, then sauté jalapeños to toss with the cabbage. Awesome tip on the slaw mix! Overall, family liked it, it was a nice dinner that didn’t feel too heavy, and was something new.
Really good recipe but a bit too salty. Next time I will not use all the soy sauce.
I used 1/8 cup of soy sauce and 1 tablespoon of medium curry powder. Delicious.
Same!
Really liked this recipe – especially the simple bagged cabbage+carrot trick. I didn’t find the sauce overbearing at all, the curry and umami combo was perfect.
Really enjoyed this! Initially I found it to be a bit dry though so I served it with some chili garlic sauce and that improved it while also making it a bit spicier.
We used basic Trader Joe’s curry powder and the taste was so raw and bitter. We ended up adding a tbsp of sweet soy sauce to each serving and wedge of lime juice. Singapore noodles have always had an underwhelming taste to me, perhaps because a less curry is usually used? Thank you anyway for being committed to offering diverse recipes, keep it up!
I’ve made this twice this week! Love it!
Sauce did not work for me. Too harsh, and no one in my family would touch it. Raw curry powder is not our thing. I think next time I would cut the curry powder in half, add around a cup of good broth, and dimmer a bit to bring the flavors together before adding g to the noodles. It has potential. I’ll definitely try it again.
*simmer*!
The sauce wasn’t a big hit with me. I ended up making another marinade to add to it following a recipe that had a sweet element to it. That still was not enough to make it palatable to my taste so I dribbled a little sweet chili sauce on my serving. Husband likes it OK the way it is. I do appreciate the tip using cornstarch.
Yummy! I squished the tofu a bit too hard so I kind of just had tofu crumbles in it but it was still good. A bit of honey added at the end also tastes good!
I didn’t rate this when I commented before. One of my favorites. I make a little extra sauce and add lime juice at the end.
Great recipe. Right about marinade the tofu. I added a little bit of curry powder to the cornstarch to give the tofu some color. I also added some crunchy peanut butter to the sauce. Adding lime at the end sounds good. Will definitely make this again.
Thank you, Beth.
I’ve been wanting to make this recipe for awhile and finally did tonight. It had a unique flavor that I enjoyed! I didn’t have green onions so I sautéed some yellow onion in it’s place. I also added a little lime juice at the end.
Very good!! This was the first time I’ve tried tofu, and the only thing I have to recommend is DONT forget to season it! I thought the noodles would be too dry by how they looked in the pan, but the seasoning and amount of sauce was perfect! Very light but filling and deliciously spicy – will definitely be making this again. Next time I’m going to try it with marinated tofu and see how it goes. Yum!
This was delicious! I didn’t add too much siracha as my girls are wimps. I doubled the tofu and oven baked it rather than fried it. I loved the flavors. Your recipes are always so wonderful!
I made this dish last night and it was wonderful. A nice amount of heat. Yum.
Made it tonight. Very tasty. Will definitely make it again.
I thought this was delicious. I dialed back the curry and Sriracha just because of personal preference. I’m actually kind of irritated that we ate the whole thing for dinner because I was looking forward to the leftovers. Love your site and your recipes–thanks for all your hard work.
We loved this dish! I left out the siriacha and it was perfect for us. I have a 3-year-old and 1.5 year old and they both had seconds. In the future, if I wanted to save time, I wouldn’t coat the tofu with cornstarch. However, it does help make a little extra crispy. I’ll add this to my meal rotation.
Just made this for my family. They loved it! I put a light drizzle of kecap manis on the tofu and then again a little on the top after serving it up and it was delicious. I didn’t have rice vinegar so I used apple cider vinegar instead but I couldn’t find an issue.
Thank you for sharing! Even my carnivorous husband liked it!
Great recipe! tasted wonderful. I added 1Tbsp of brown sugar and a little less spice.
This one wasn’t a hit in our house, even though we are a curry friendly house. The amount of curry was really overwhelming in this dish.
This meal was absolutely DELICIOUS! Wow! I had never really tried tofu, so this was a fantastic introduction. I’ve been trying many of your recipes and am liking them all! Keep up the GREAT work!
I just want to start out by saying that I have made many, many Budget Bytes recipes and have overwhelmingly loved them! However, the Singapore noodles was a big fail for me. The sauce was just too vinegary and I couldn’t get the tofu to crisp-up properly. It stuck to the pan and fell apart when I touched it with spatula. I think the recipe might be improved by adding some sweet notes to the sauce with some honey or sugar.
Way too many noodles – 4 oz of rice sticks would’ve been enough. Flavor is yummy.
My family loved this recipe. My kids were surprised by how much they liked the tofu! I’m making it again this week and doubling the recipe so we will have leftovers (we’re a family of five). I’m planning to add fresh broccoli to up the veggie content.
I just made this for dinner tonight, and while I really love lots of noodles (which this recipe provided), the reason why I’m giving it 2 stars is because of the sauce. I used McCormick’s curry powder (and just bought it last week), and I love curry powder, but I didn’t really taste it in this dish. Oddly enough, even though I added equal amounts of everything (save the curry powder), the rice vinegar added a strange tang to this that was disagreeable to me.
Usually I love soy sauce and rice vinegar together as a kind of dipping sauce for things like kimchi dumplings or whatever, so it’s good to have that on hand now – I think I’ll try another tofu recipe of yours instead, as I really appreciated your corn starch tip to making crispy tofu. Thank you for the great tofu tip!!
Made this last night. I love the combination of things. Some changes I made to make it more tasty in my opinion were to add more veges & I also found the sauce to be missing something. I added some hoisin and mixed it & I enjoyed it much more. I think anything to counteract the vinegar/curry flavor would be good. I think peanut butter or honey could have worked too.
I’m not much of a curry girl so I’ll probably substitute hoisin sauce or sweet chili sauce or something… but thanks for the recipe! I’m a huge fan of these noodle and rice bowls that you post.
This was a bit of a flop. Looks delicious though. There wasn’t nearly enough sauce, I thought, so I doubled the sauce – I used less of the sriracha just so it wasn’t super spicy.. but it came out incredibly bland but crazy spicy. :-(
My boyfriend and I loved this so much we’re making it a 2nd time in one week! Always love seeing your affordable vegetarian friendly recipes :)
Thank you for another great recipe, Beth! I made this tonight and my husband and I both loved it. I also appreciate that it makes so much food. We’ll be eating this for lunch for a couple of days.
I’ve never had Singapore noodles from an actual Chinese takeout place, but this recipe definitely has that “Chinese takeout” flavour, and that’s certainly not a bad thing! The curry mixed with East Asian flavours isn’t something I’m used to, but it was an interesting twist on typical stir-fry sauces. Next time, I think I’ll add a bit of extra sauce back in with the tofu after it’s crisped up, just to give it some extra flavour, because that was kind of the only thing that was lacking for me. Thanks for another great recipe!
Such a great combination of flavors, although, the vinegar was a bit strong. Think I might half it next time and sub either honey or brown sugar for a little sweet. I also added a raw cabbage and some peanuts at the end for crunch. Yummers.
This recipe had lots of great, spicy flavor but I could not get the tofu to brown in the pan. I had to put it in the broiler. Any advice? Could it be my pan? I used a large nonstick frying pan.
Hmm, that’s very strange! I’ve done it in a non-stick pan before as well. Was there enough oil in the skillet? Oil is definitely needed for browning and for that nice crispy texture.
Hi Lynne! I used a large nonstick frying pan as well. Perhaps the tofu didn’t have enough cornstarch? Personally I may have overdone the coating but it got super crispy and my kids loved it. :) (tofu will never be the same again)
Just made this for dinner. My 9 year old loved it! The tofu came out beautifully crispy! I oversoaked the rice sticks and they were too mushy. I tried it with the rice sticks, wonder if the rice vermicelli noodles make it taste any different.
Love your other recipes! The sesame oil overpowered everything here. Tasted like it was all the asian flavors in a typical kitchen in one dish. With the same effort you could make a classic pad thai. Definitely too much sriracha! I think the curry powder works better in curries. Anyways. Love your other dishes and your site is amazing! Keep it up!
I’m excited to try this for dinner tonight. My husband and I eat out way too much and one item on my list for this year it cook more at home. We love asian inspired dishes and this would be perfect to start out with.
I made this for dinner tonight. I liked the overall preparation (especially with the tofu), but I decided I’m not really a curry sauce kind of person (even though I only used 1 tbsp because I was worried about it). I’m going to try this recipe again with the dragon noodle sauce!
This was so simple and delicious! I prefer it to the Singapore chow mei fun I order from my local Chinese restaurant. This is going on permanent rotation in my meal list.
I make a lot of your recipes and they are delicious and stay in our rotation, but this was a fail. I’m not sure why the sauce was so off. Not good. So sad! Again, maybe it was the curry powder.
Hi, I’ve noticed the videos you now have on your page play automatically each time I go to a new page. Is there a way you can make them not do autoplay? I find this feature to be extremely frustrating but have yet to find a way to turn it off (I have an iPad).
There’s not a way to turn that off, but it shouldn’t be playing with sound. If you see one that is playing with sound, please take a screen cap and email it to me. I appreciate it!
This is my first recipe I have made from your site that my fiancé and I were disappointed by. The flavor of the sauce was so overwhelming and very odd. I wonder if it was the curry power I used…I just used the typical curry powder we have purchased for other recipes (it did not distinguish spicy vs. mild). Do you think that was the problem?
Yes, that could be it. I think people sometimes don’t expect that curry flavor in there and it takes them off guard.
I made this last night and it was DELICIOUS!! Fantastic recipe. Thank you!!
I am eating my second serving of these delicious noodles, yum! I only had hot curry powder so I cut back on the sriracha and I think I might add an egg next time just because I love the mix of egg and curry in Singapore noodles, but I will certainly make these again. They come together quickly and I usually have the ingredients on hand so they are a big win at my house. Thanks!!
I really miss the hearty recipes you used to post. Many of your new recipes just can’t fill a stomach on a budget :(
Well, tastes change over time and I tend to swing back and forth between lighter fare and heavier dishes. But what they say is true, you can’t please 100% of people 100% of the time.
Ha!
I enjoyed the recipe. Overall, I would use less noodles or more sauce. The curry could be halved if your weary about that flavor.
Thanks for your efforts Beth.
Why would you rate this if you didn’t make the recipe? If you don’t like it, try one of the other million recipes on the internet.
We have to be thankful for what we have. Beth has provided us with hundreds of free budget-friendly recipes that she tests & clearly illustrates. She provides alternatives with people with dietary restrictions & those that want to bulk up the meals or use fancier ingredients. If there’s a recipe that you don’t like you can always search through hundreds more. Thank you Beth for your fantastic work!
THIS! This site is an amazing treasure trove of deliciousness. If you don’t enjoy a particular recipe, there’s literally hundreds more to choose from.
Besides, what exactly is *not* hearty about a big bowl of pasta with protein?!
If you haven’t tried this you really shouldn’t be reviewing it with one star.
I really like the variety of recipes. If you don’t find this recipe hearty enough, there are a TON of very hearty inexpensive recipes from Beth. Your choice :)
For me, this recipe gets 5 stars. (Outta 5!) Dang! But have never yet tried a recipe here that wasn’t a 5 star!!
This looks SO GOOD. It makes me wish I grabbed a bag of slaw mix the last time I was at the grocery store.
Hi Beth,
This looks great. I just wanted to let you know, in case you didn’t know already, that there really isn’t a dish called “Singapore fried noodles” in Singapore. There is a similar rice stick/noodle dish, but WITHOUT curry powder. Sorry, this is a pet peeve of mine. I’m from Singapore, and there is no such dish. Not to say it isn’t tasty, though ….
I love your site, and have tried many recipes from it and my family loves them too! Thank you for sharing your skills, ideas and knowledge. Much appreciated!!
-fay
Kind of like how there aren’t French Fries in France! :)
LOL!!
As there are no “Swedish Meatballs” in Sweden, there is no “Danish” in Denmark, and in Sweden “Danish” are called “Vienna bread” and guess what?? There are no “Vienna Breads” in Vienna!!
Oh, and no one in Sweden has ever heard of a “Swedish Massage” ;)
Well, I’m just gonna eat and be merry :)
Thanks, Beth for your FAB recipes!! (And the sooooo beautiful, mouth watering pictures.) Wish you much Joy and Prosperity in 2017!
This sounds amazing! Try adding some almond butter for extra creaminess!
Oh this looks delicious!
Oh man, I can’t wait to make this! The best restaurant for Singapore noodle by me is hit-or-miss at best. This is definitely going to be our first post-Christmas meal.
Yum! I can’t wait to try this!
I would love to try this, however my hubby and son will not appreciate the tofu. How would you go about using chicken breast in this? We love singapore noodles but are trying to eat at home as much as possible to save money. We have been using your recipes at least once a week and so far we haven’t had a dud yet. Thank you so much for your recipes.
You can just cut some chicken into small pieces and pan fry them in the beginning just as I did the tofu. But remember to remove the chicken from the skillet after you cook it and add it back in at the end (just like I did the tofu). :)
Ooh this sounds really good, I will probably use eggs instead of tofu.
Aleeha xXx
http://www.halesaaw.com/
Going to try this next week! I have started to bake the tofu instead of frying it. Make as directed but bake at 400 for about 30 minutes, rotating at 20 minutes to get all sides.
Ooo, I need to try this! I’d make it tomorrow but that we’ve already had a spicy asian noodle dish this week, haha (peanut noodles loaded with veggies). We make your Dragon Noodles often, and the curry powder in this sounds like a nice flavor variation. : ) Thanks for the note about the mild curry powder, by the way – I was wondering why it should be mild and had completely forgotten there was already sriracha to add heat!
Yes!! New tofu recipe! Cant wait to try, all of your previous tofu recipes have been amazing. I will report back again as soon as I try it :]
Yummy!!! I LOVE Singapore Noodles. I’ll have to make that dinner soon!!! :-)