Meal Kit
Singapore Street Noodles
With Pan-Fried Tofu, Chili, and Crispy Vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Sesame, Soy
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Vegetarian
Chef
Justin Paruszkiewicz
This dish is a trip to Singapore sans the passport or pesky airport check-in. A curry-based rice noodle dish, Singapore Street Noodles are not only popular in Asia, but are a quick, savory way to get a serving of nourishing vegetables. Crunchy scallions, velvety tofu, and fragrant cilantro make this an enchanting noodle dish that will fast become part of your weekly repertoire.
In Your Box (serves 2)
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12 oz. Firm Tofu
- 9 oz. Rice Noodles, Vermicelli
- 1 Lime
- 2 oz. Matchstick Carrots
- 2 oz. Shredded Cabbage
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2 fl. oz. Soy Sauce - Gluten-Free
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2 fl. oz. Toasted Sesame Oil
- 1 Red Fresno Chile
- 1 fl. oz. Sriracha
- 2 Green Onions
- 4 Cilantro Sprigs
- 2 tsp. Curry Powder
- 3 Baby Corn
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) N3DgewOj
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Calories950
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Carbohydrates119g
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Net Carbs112g
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Fat37g
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Protein27g
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Sodium2330mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep the Vegetables
Slice the lime in half. Thinly slice the green onions and red chili on a bias. Roughly chop the fresh cilantro. Cut the tofu into 1-inch pieces.
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2 Cook the Vermicelli
Bring 3-4 quarts of water to a boil. Add the noodles and boil for 4-5 minutes or until tender, stirring occasionally. Drain and rinse under cold water to stop the cooking process. Reserve.
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3 Make the Sauce
Place the sesame oil, soy sauce, ½ the green onion, lime juice, curry powder, and Sriracha (add a small amount at a time - it's spicy!) in a large mixing bowl. Whisk ingredients together to incorporate. Add the cooked and cooled noodles to the bowl and let marinate for 5 minutes before cooking.
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4 Heat the Noodles
Heat a large sauté pan over low-medium heat. Place the marinated noodles and tofu in the pan. Heat stirring continuously till warm. Add a small amount of water if the noodles seem dry.
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5 Plate the Dish
Place noodles in a shallow bowl or plate, twirling the noodles upward to give them some height. Garnish with chopped cilantro, shredded cabbage, carrot, corn, green onions, and red chili (if you like it hot). This dish is also fantastic served cold the next day.
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