Singapore-Style Curry Noodles with Tofu and Vegetables

Name: Singapore-Style Curry Noodles with Tofu and Vegetables
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 8 oz (225 g) dried rice vermicelli, dry, as it comes in the package; 14 oz (400 g) extra-firm tofu, drained, pressed for 15 minutes, patted dry, and cut into ½-inch (1.25 cm) cubes; 1 tbsp (8 g) cornstarch; 3 tbsp (45 ml) neutral oil such as canola or avocado oil, divided: 2 tbsp for the tofu and 1 tbsp for the vegetables; 3 cloves (12 g) garlic, finely minced; 1 tbsp (10 g) fresh ginger, peeled and finely minced; 2 tbsp (14 g) Madras-style curry powder; 1 medium (170 g) red bell pepper, stemmed, seeded, and cut into thin strips about 2 inches (5 cm) long; 1 medium (90 g) carrot, peeled and cut into thin matchsticks; 4 whole (60 g) scallions, trimmed and cut into 2-inch (5 cm) lengths; 2 cups (150 g) fresh bean sprouts, rinsed and drained well; 1 small (10 g) fresh red chili, thinly sliced (optional); 3 tbsp (45 ml) light (regular) soy sauce; ⅓ cup (80 ml) vegetable stock, at room temperature or warm; 1 tbsp (15 ml) Shaoxing wine or dry sherry; 1 tsp (4 g) granulated sugar; 1 tsp (5 ml) toasted sesame oil; ½ tsp (1 g) ground white pepper; 1 whole (70 g) lime, cut into 4 wedges; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

Thin rice vermicelli stir-fried with fragrant curry powder, crisp golden tofu, sweet bell pepper, carrot and crunchy bean sprouts. This vegan, one-pan dinner is savory and lightly spiced, and it's ready in about an hour, including pressing the tofu.

Prep: 20 min
Cook: 18 min
Wait: 22 min
Total: 1 hr
Makes: 4 generous main-course servings (about 6 cups / 1.4 L total)

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Ingredients

4 servings

For the noodles and tofu
8 oz (225 g) dried rice vermicelli, dry, as it comes in the package
14 oz (400 g) extra-firm tofu, drained, pressed for 15 minutes, patted dry, and cut into ½-inch (1.25 cm) cubes
1 tbsp (8 g) cornstarch
3 tbsp (45 ml) neutral oil such as canola or avocado oil, divided: 2 tbsp for the tofu and 1 tbsp for the vegetables
For the stir-fry
3 cloves (12 g) garlic, finely minced
1 tbsp (10 g) fresh ginger, peeled and finely minced
2 tbsp (14 g) Madras-style curry powder
1 medium (170 g) red bell pepper, stemmed, seeded, and cut into thin strips about 2 inches (5 cm) long
1 medium (90 g) carrot, peeled and cut into thin matchsticks
4 whole (60 g) scallions, trimmed and cut into 2-inch (5 cm) lengths
2 cups (150 g) fresh bean sprouts, rinsed and drained well
1 small (10 g) fresh red chili, thinly sliced (optional)
For the sauce
3 tbsp (45 ml) light (regular) soy sauce
⅓ cup (80 ml) vegetable stock, at room temperature or warm
1 tbsp (15 ml) Shaoxing wine or dry sherry
1 tsp (4 g) granulated sugar
1 tsp (5 ml) toasted sesame oil
½ tsp (1 g) ground white pepper
To serve
1 whole (70 g) lime, cut into 4 wedges
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

Equipment (8)

Large wok or 12-inch (30 cm) nonstick skillet
Large heatproof bowl for soaking noodles
Colander
Small bowl for the sauce
Small bowl for coating the tofu
Paper towels or a clean kitchen towel plus a heavy pan or book for pressing the tofu
Tongs or long chopsticks for tossing
Sharp knife and cutting board

Steps

Before you start

Read the whole recipe first. The stir-fry moves quickly, so have the sauce mixed and every vegetable cut before you turn on the heat.
Use extra-firm tofu. Soft or medium tofu falls apart and won't crisp.
Check the noodle package. Fine rice vermicelli usually needs only a hot-water soak, not boiling on the stove. Boiled noodles turn mushy and clump in the wok.
Use a large (12-inch / 30 cm) nonstick skillet or a wok so the noodles have room to toss.

1
Press the tofu
- Drain the tofu and set it on a double layer of paper towels or a clean kitchen towel on a plate.
- Cover with more towels, set a cutting board on top, and weigh it down with a heavy pan or a few cans.
- Press for 15 minutes.
- Meanwhile, keep going with the next steps.
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Ready when: The towels are damp and the tofu feels firm and noticeably drier.
Tip: Don't skip pressing. Wet tofu steams instead of browning and sticks to the pan.
2
Soak the noodles
- Bring about 6 cups (1.4 L) of water to a boil.
- Put the vermicelli in a large heatproof bowl and pour the hot water over it so the noodles are fully submerged.
- Soak for 6 to 7 minutes, stirring once or twice with chopsticks.
- Drain in a colander, rinse briefly under cold water to stop the cooking, and shake off as much water as you can.
- Snip the noodles a few times with kitchen scissors so they are about 8 inches (20 cm) long.
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Ready when: The noodles are flexible and opaque-white but still slightly firm in the center when you bite one.
Tip: Slightly underdone is right. The noodles finish cooking in the wok, and fully soft ones will break apart.
3
Mix the sauce
- In a small bowl, stir together the soy sauce, vegetable stock, Shaoxing wine, sugar, sesame oil, and white pepper until the sugar dissolves, about 30 seconds.
- Set it next to the stove.
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Ready when: No sugar granules are visible at the bottom of the bowl.
4
Prep the vegetables
- Mince the garlic and ginger and put them together in a small pile.
- Cut the bell pepper, carrot, and scallions as described, and slice the chili if using.
- Rinse the bean sprouts and drain them well.
- Arrange everything near the stove in the order it will go into the pan, because the stir-fry moves fast.
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Ready when: The vegetables are cut into pieces of similar size so they cook evenly.
Tip: Cut the carrot into thin matchsticks. Thick pieces stay raw while the noodles cook.
5
Crisp the tofu
- Pat the pressed tofu dry and cut it into ½-inch (1.25 cm) cubes.
- Toss the cubes with the cornstarch in a bowl until lightly coated.
- Heat 2 tablespoons (30 ml) of the oil in the wok or skillet over medium-high heat until it shimmers, about 1 minute.
- Add the tofu in a single layer.
- Cook undisturbed for 2 minutes, then turn the cubes every 2 minutes for 8 to 10 minutes total.
- Move the tofu to a plate and leave the pan on the heat.
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Ready when: All sides are golden brown and the cubes feel firm and slightly crisp when poked with tongs.
Tip: Let the tofu sit until it releases easily from the pan before turning. If it sticks, give it another 30 seconds.
6
Bloom the curry
- Lower the heat to medium and add the remaining 1 tablespoon (15 ml) oil.
- Add the garlic and ginger and stir constantly for 30 seconds until fragrant.
- Sprinkle in the curry powder and stir for 20 to 30 seconds.
- Add the bell pepper, carrot, and chili (if using) and stir-fry for 2 minutes.
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Ready when: The curry powder smells toasty and deep golden, and the pepper strips are bright but still crisp-tender.
Tip: If the spices darken to brown or smell bitter, they are burning. Add a splash of the sauce right away and lower the heat.
7
Toss the noodles
- Raise the heat to medium-high.
- Add the drained noodles and pour the sauce over them.
- Using tongs or long chopsticks, lift and toss constantly for 2 to 3 minutes so the noodles absorb the sauce and turn evenly yellow-orange.
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Ready when: The noodles are tender, evenly colored, and the pan looks nearly dry with no pooled liquid.
Tip: Toss gently and lift from the bottom. Stirring hard breaks the noodles.
8
Finish and combine
- Add the bean sprouts, scallions, and crisp tofu to the pan.
- Toss for about 1 minute, just until the sprouts begin to wilt but are still crunchy.
- Taste and add a pinch of salt or a splash of soy sauce if needed.
- Remove from the heat.
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Ready when: The sprouts are glossy but still white and crunchy, and the scallions are bright green.
Tip: Don't cook the sprouts longer than a minute. They release water and make the noodles soggy.
9
Serve
- Divide the noodles among 4 plates or bowls.
- Top with cilantro if using and serve right away with a lime wedge on each plate to squeeze over the noodles.
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Tip: Serve immediately. Rice noodles stiffen and clump as they cool.

Good to know

Tips

Dry noodles are the key to non-clumpy results. Drain very well and shake off the water before they hit the pan.
Toast the curry powder in oil for 20 to 30 seconds. It wakes up the spices and removes the raw, dusty taste.
Cook in a large wok or skillet. A crowded pan steams the noodles instead of frying them. If your pan is smaller than 12 inches, cook in two batches.
Curry powders vary in salt and heat. Taste before serving and adjust with soy sauce and lime juice.

Make ahead

You can press and cube the tofu, cut the vegetables, and mix the sauce up to 1 day ahead. Store each separately, covered, in the refrigerator. Soak the noodles just before cooking.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: store in an airtight container for up to 3 days. Freezer: not recommended, because the noodles and bean sprouts turn soft and watery. To reheat, stir-fry in a skillet over medium heat with 1 to 2 tablespoons of water for 2 to 3 minutes until hot throughout, or microwave covered for 1 to 2 minutes, stirring halfway.

Substitutions

extra-firm tofu → Baked tofu, tempeh, or edamame. Use 14 oz (400 g) cubed tempeh, browned like the tofu, or 1 cup (150 g) shelled edamame added with the sprouts. Store-bought baked tofu can skip the pressing.
Shaoxing wine or dry sherry → Rice vinegar or extra vegetable stock. Use 2 teaspoons rice vinegar plus 1 teaspoon water, or simply 1 tablespoon more stock. The flavor will be a little less rounded.
red bell pepper → Napa cabbage, snow peas, or shiitake mushrooms. Use about 1 cup (100 g) thinly sliced napa cabbage or sliced shiitakes, stir-fried for the same time.
Madras-style curry powder → Mild or hot curry powder. Use the same amount. Mild gives gentler heat. For hotter noodles, use hot curry powder or add the optional chili.