A Perfect Pantry
Singapore Soy Noodles
- PREP TIME
10 min - COOK TIME
10 min - READY TIME
20 min - SERVINGS
8
Ingredients
- 250 grams Singapore noodles
- 1 cup peanut oil
- 250 grams tofu cut into 2cm cubes
- 6 shallots peeled, roots removed, thinly sliced
- 4cm piece ginger peeled, minced
- 4 clove garlic peeled, minced
- 2 small birds eye chillies thinly sliced
- 2 teaspoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons kecap manis (sweet soy)
- 1 tablespoon rice wine
To Serve
- 1 bunch coriander leaves only, washed
- 1 small birds eye chilli thinly sliced
Directions
- In a large bowl, add the Singapore noodles and cover with boiling water. Allow to stand for 6 minutes and then drain and set aside.
- Heat the wok to a medium heat and add the oil. Allow to heat for 3 minutes and then add the tofu and allow to fry for 3 minutes. Remove from wok using a slotted spoon and place onto paper towel. Pour the oil out of the wok and into a glass jug.
- Add 2 tablespoons of oil back to the wok and sauté the shallots, ginger, garlic and chilli until golden brown. Add the tofu and noodles to the wok and stir to combine.
- Drizzle over the sesame oil, soy sauce, kecap manis and rice wine. Stir to combine and allow to cook for 5 minutes, stirring occasionally.
- Serve with fresh coriander and chilli if required.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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