Singapore Noodles with Pan-Fried Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced curried rice noodles stir-fried with pan-fried tofu, crunchy vegetables, and aromatics. Aromatic and satisfying, this vegetarian take on Singapore noodles is quick and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces rice vermicelli noodles
- 4 green onions
- 3 tablespoons grapeseed oil (or other neutral flavored vegetable oil, divided)
- 1 pound extra firm tofu
- Salt and pepper (to taste)
- 1 teaspoon toasted sesame oil
- 3 garlic cloves (minced)
- 2 teaspoons fresh grated ginger
- 1 red bell pepper (sliced into strips)
- 3 cups shredded napa cabbage
- 2 tablespoons Madras curry powder
- 1/2 teaspoon turmeric
- 2 tablespoons soy sauce
- 1/4 cup finely chopped fresh cilantro
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 871mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 449mg
- Calcium
- 366mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 871MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.