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  • Writer's pictureYiannoulla Burness

Singapore noodle Stir fry

Singapore noodles are made with rice noodles and fresh vegetables that are quickly stir fired to retain their crispness and vibrant colour. The addition of curry powder and spices gives this dish a beautiful golden hue and delicious flavour. To replace meat in this recipe tofu is added as the protein. If you are sensitive to soy or choose not to add it, leave it out and make with vegetables. This is a dry style Chinese noodle dish and is not meant to be saucy.


Wok or non stick electric fry pan


250g rice noodles (softened in water)

180g firm tofu, sliced into matchsticks, lightly toss in flour just before cooking

grape seed or light tasting oil for stir fry

145g zucchini, julienned or finely shredded

135g carrot, julienned, or finely shredded

160g Bok Choy, thinly sliced, including leaves

100g snow peas, thinly sliced

105g shallot or purple onion, finely sliced

15g ginger, minced

60g garlic, minced

1 teaspoon turmeric

2 teaspoons curry powder

3 tablespoon Sambal oelek (chilli paste)

6 tablespoon light soy sauce

1 tablespoon shaved palm sugar

3 scallions (spring onion) finely chopped for garnish


(1) Place rice noodles in a large bowl cover with luke warm water and let soak until noodles become tender, then drain.

*Cut noodles into thirds (with kitchen scissors) to make it easier when combining with rest of ingredients.

(2) Drain tofu and slice into thin matchsticks, toss in flour.

*Heat 2 tablespoons of oil in the fry pan, shake off excess flour from tofu and add to pan, stir fry a few minutes until lightly browned remove from pan, set aside in a bowl.

(3) Next add zucchini, carrot, bok Choy and snow peas to pan stirfry a few minutes until the vegetables just start to wilt, remove and add to tofu.

(4) Add another tablespoon of oil to pan and add onion cook for a minute then add minced garlic and ginger, stir fry 1 minute.

(5) Add turmeric and curry powder stir 1 minute then add sambal oelek and continue to stir 1 more minute.

*Add tofu and vegetables back into the pan with onion, garlic and ginger, toss until combined, then add noodles, sprinkle with palm sugar and light soy sauce.

*Toss to combine. Taste to see if seasonings are right for you.

*Add scallions (spring onion) to garnish noodles before serving.

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