Meal Kit

Singapore Street Noodles

With Pan-Fried Tofu, Chili, and Crispy Vegetables

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 4 oz. Cilantro Sprigs
  • Info
    2 fl. oz. Soy Sauce - Gluten-Free
  • 3 Baby Corn
  • Info
    12 oz. Firm Tofu
  • 2 Green Onions
  • 1 Red Fresno Chile
  • 1 Lime
  • 2 oz. Shredded Cabbage
  • 2 oz. Matchstick Carrots
  • 2 tsp. Curry Powder
  • 9 oz. Rice Noodles, Vermicelli
  • 1 fl. oz. Sriracha
  • 2 fl. oz. Toasted Sesame Oil

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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