A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder, tofu and vegetables—a Chinese take-out menu classic that is easy to make at home – vegetarian adaptable and full of authentic flavor!
Singapore Noodle Sauce:
Bring a medium pot of water to boil on the stove for the rice noodles.
Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.
Pat dry the tofu and cut into ¾ inch cubes. Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the tofu. Using a metal spatula, stir, flip and let tofu get golden, being patient, about 10 minutes. Place the tofu on a paper towel-lined plate.
While the tofu is getting crispy, prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.
Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.
Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.
Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.
Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.
Spread the noodles out as best you can in the wok and slide the veggies and seared tofu back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.
Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland. Serve right away. Leftovers are delicious too.
This is a dry-style, Chinese Noodle dish, not meant to be saucy. 😉
If using shrimp or cubed chicken, cook them in the wok, just like the tofu, seasoning the oil with salt and pepper, and cook through, then set aside.
Resist the urge to add more than 4 ounces noodles ( roughly 2 cups dry) ….I know, it won’t seem like enough at first, but trust me, they will double. Plus you want this to be veggie “heavy” …and adding more noodles will result in a bland finished dish. 😉
Keywords: singapore noodles, vegetarian singapore noodles, best singapore noodle recipe, singapore noodle recipe, how to make singapore noodles, cantonese noodles, stir-fried noodles, stir-fried chinese noodles, curry noodles, curried noodles, vermicelli noodles with curry