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Singapore Noodles with Pan-Fried Tofu

A vegetarian Singapore Noodles recipe, made with Napa cabbage, red bell pepper and crispy pan-fried tofu.
4 Servings - 30 min -
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Servings:4  | Calories:437 | Total Fat:18g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 18g
28 %
Sat Fat 2g
10 %
Total Carb 57g
19 %
Fiber 3g
12 %
Sugars 1g
Cholesterol 0mg
0 %
Sodium 1011mg
42 %
Protein 14g
27 %
47% Rice vermicelli
21% Grapeseed oil
19% Extra firm tofu
11% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


8 ounces rice vermicelli noodles
4 green onions
3 tablespoons grapeseed oil (or other neutral flavored vegetable oil), divided
1 pound extra firm tofu, drained, pressed at least 20 minutes and cut into 1 inch cubes
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

Directions : View recipe directions on
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