Who doesn’t love a good Asian noodle recipe? I could practically live on noodles…sometimes I do! I know I’m not alone. So, of course I decided it’s time to share my recipe for Vegetarian Singapore Noodles with Pan-Fried Tofu…being the sometimes vegetarian I am.
Vegetarian Singapore Noodles with Pan-Fried Tofu
Allow me to just go ahead and tell you what I adore about this recipe. Uhm, pan-fried tofu, scrambled eggs, loads of veggies, rice noodles, and a yummy Asian-style sauce. Yep, I’d be happy to walk into any restaurant on the planet and get all that in a bowl. But, none of my local restaurants do that? So, I make it in my kitchen.
Check out how easy it is to put this number together. Here’s my quick overview of how the magic happens in mostly one skillet:
- Mix sauce ingredients; set aside
- Soak rice noodles; drain
- Scramble eggs; set aside
- Sauté tofu (and try not to gobble it down b/c it’s so good)
- Sauté vegetables
- Put everything together
Now, what I also really love about this dish is the texture and the flavor. I mean, you’re scooping up crunchy vegetables with lightly browned bits of tofu and scrambled eggs mixed in to soft chewy noodles with a garlic ginger sauce. Eeeeeyummm!
You can even eat this one cold! Yep, straight out of the fridge, door hanging open, rollers in your hair, a set of chopsticks…
Everybody’s got time for that!
TKG tooltip: It’s important to use a nonstick skillet for this dish. The starch in the noodles will, trust me, stick to a nonstick pan like nobody’s business.
I know, you’re probably thinking, “duh” right?! But, I have totally tricked myself into thinking that my not-quite nonstick iron skillet would do this job. And I’ve shelved those dreams until that skillet is further along in the seasoning process.
So, I’m pretty much loving my T-fal nonstick skillets for starchy jobs like this. I’m including an affiliate link to the skillet I use for this recipe on Amazon. I own two T-fal skillets…a 10-inch skillet for smaller jobs and this 5-qt fry pan with a lid. I pretty much use the 5-qt as my wok.
Well, if you decide to make my Vegetarian Singapore Noodles with Pan-Fried Tofu, be sure to snap it and tag me over on the Insta @thekitchengirl #eatnreal #tkgrecipe or #tkgeats.
Looking for an Asian salad to pack for lunch? Check out my Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette.
Cheers to YOU for having another Asian noodle recipe up your sleeve…and always, to our health!