Singapore Street Noodles

With Pan-Fried Tofu, Chili, and Crispy Vegetables

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Vegetarian
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)

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

  • Calories
    570
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    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.

  • Step 2 - Cook the Vermicelli
    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.

  • Step 3 - Make the Sauce
    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.

  • Step 4 - Heat the Noodles
    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.

  • Step 5 - Plate the Dish
    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.