Noodles have multipurpose benefits. It can be combined with a soup, served with an appetizer and can even be a main course. While we all have tasted Chinese noodles, here is a slightly different recipe with a Singaporean twist. A very famous street side favourite of Singapore, it is a healthy and interesting recipe with lots of vegetables including broccoli and the highly nutritious tofu.
If you have kids at home who are not so eager to try vegetables, Singaporean noodles can be a great way of incorporating lots of veggies in their meal. It can be served for lunch, dinner or even as a snack or lunchbox item. The goodness of veggies and tofu combined with a ravishing taste, this recipe is certainly going to be a favourite at your home.
Let’s Find Out How We Can Make The Best Singaporean Noodles With Broccoli And Tofu:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Rice noodles: 1 packet
Carrots: ¼ cup
Peas: ¼ cup
Cabbage: ¼ cup
Beans: ¼ cup
Yellow and Red bell pepper: ¼ cup
Green capsicum: 1/3 cup
Sprouts: a handful
Onion: ¼ cup
Tomato sauce: 3 to 4 tablespoon
Soya sauce: 2 tablespoon
Paprika powder: ½ teaspoon
Pepper powder: ¼ teaspoon
Madras curry powder: 1 teaspoon
Salt: to taste
Broccoli: ¼ cup
Tofu: 200 grams
Corn flour: 1 tablespoon
Oil: 5 tablespoon
Spring onions: a handful
Fresh salad: cucumber, carrot and tomato roundels along with an iceberg lettuce leaf.
Method Of Preparation:
Heat water in a large pan. Let it boil. Add the rice noodles to the boiling water and cook till it softens. If it is very thin, it cooks in a minute or two. However, if you choose the flattened ones, it will take somewhere around 5 minutes to cook. Mix in some oil in the water to prevent the noodles from sticking. Add salt to flavor the noodles. When cooked, drain the excess water and wash off with cold water and keep aside.
Chop all the vegetables into small pieces and keep them ready. In another pan heat some oil and add the onions. Cook the onions till it turns translucent. Do not overcook it. Add carrots, peas and beans first. Let them cook for some time. When they are slightly cooked, add the cabbage, red and yellow bell pepper along with green capsicum. Make sure that the vegetables do not turn soggy, it must retain the crunch. Toss all of them together.
Add salt, tomato sauce and soya sauce. Mix well and add the Madras curry powder along with paprika and pepper powder. Sprinkle some water as you mix in the dry ingredients to prevent burning. Toss them together and add the noodles. Mix well and let it cook.
In another pan heat some oil. Dust some corn flour on a chopping board and place the broccoli florets and tofu pieces on it. Toss gently. Let the corn flour coat the tofu and broccoli pieces. Place it on the pan and start frying the pieces. Keep turning the tofu and broccoli pieces to enable even cooking. Once the tofu turns light brown in colour, remove from heat and add it to the noodles. Mix all the ingredients very well and sprinkle a handful of fresh sprouts. Finish it off with a bit of spring onions on top.
Serve the Singaporean noodles with broccoli and tofu with some fresh salads. Keep some lettuce, cucumber, carrot and tomato roundels along with the dish.