Singapore Noodles

Allison Johnston | 03 March, 2020 | 2 Comments

            Singapore Noodles

This is a great meal for leftovers. Substitute any protein ( pork, chicken, beef) for the tofu, and any vegetables you need to use up. The tastiness and flavour come from the spices and the different textures.

Main for 3-4 people


1 Block of firm tofu -  cubed (350g)

2 Tbsp olive oil


200g vermicelli rice noodles 

1/2 onion - thinly sliced

4 cloves of garlic - crushed

2 eggs - whisked ( optional )

1 red or yellow bell pepper - thinly sliced

1 cup carrot - shredded

1 cup frozen green peas

1/4 tsp CAYENNE PEPPER ( optional)

1 tsp honey (or sugar)

1 cup  vegetable broth or chicken 

1 Tbsp lemon or lime juice

Salt & WHITE PEPPER to taste



Heat the oil in a skillet and add the onions and garlic. Let them cook on medium heat for 3 minutes, then add the curry. Let everything cook together and then add the tofu and let it crisp up.

Next you add the vegetables and coat with the oil and spices ( not the frozen peas). Add the stock, honey and let everything cook for around 5- 10 minutes. Meanwhile follow the direction on the vermicelli noodle package. Cut the noodles in half when they are done. Add the noodles to the skillet (add the eggs if using)  - continue stirring and mix everything together. When everything is well blended, pour the frozen peas on top and let them steam cook.

Right before serving add the lime ( or lemon) juice, salt, and pepper. 

Comments (2 Responses)

07 September, 2022

Mary McKeown

I love your store… I was planning to make an Asian type dish this week. I have all the vegetables, noodles and Singapore curry spice! However, my husband has contracted Covid. The problem is that (day6) he still can’t smell or taste. Your Singapore noodles sound too tasty to make for someone who can’t taste or smell!! I will have to wait. I’ll make all the vegetables for good nutrition and just wait to cook for supreme taste as well.

23 March, 2020


I made this and it is excellent.

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