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Curried tofu and noodle stir-fry

preparation time

15 mins

Cooking time

5 mins



Curried tofu and noodle stir-fry


1 x 440g pkt fresh Singapore style noodles

2 tbsp vegetable oil

1 small onion, peeled and finely sliced

2 carrots, peeled and cut julienne

1 red capsicum, seeds removed and finely sliced

1 cup shredded snow peas

2 eggs, whisked

250 g firm tofu, cut 1-2cm cubes

½ tsp ground turmeric

Salt to season

Dried chilli flakes (optional)

 Noodle sauce:

½ jar Beerenberg Malaysian Kapitan Curry Meal Base

1 tsp soy sauce


Soak the noodles in boiling water for a few minutes to soften, drain and set aside. Using scissors, snip the noodles 2-3 times, this is important to the finished dish.

Heat the oil in a wok or large fry pan. Add prepared vegetables and toss for 1-2 minutes. Make a well in the centre and add eggs, mixing quickly to scramble them and incorporate with the vegetables.

Add the noodles to the vegetables with the tofu and turmeric. Toss to combine then add the noodle sauce, toss for 1-2 minutes.

Taste and adjust salt. Chilli flakes can be added if more heat is required. Serve immediately.