Singapore-Style Noodles

Happy Sunday everyone! This week we’re taking it back to basics and I’m showing you how to make one of my favourite childhood dishes- Singapore-style noodles. Oddly enough, Singaporean noodles actually don’t originate from Singapore and they’re not really eaten there. I can confirm this because when I went to Singapore I visited only one restaurant that actually sold this dish and it seemed like a pretty mainstream place. Nevertheless, this dish is still delicious and one that is easy to make. I’m calling it a student friendly dish since it uses inexpensive ingredients like rice noodles, tofu, and frozen vegetables. Plus, this should take you no longer than 15 minutes to make.

This is one of the first dishes my mom taught me how to make before moving away to school and I was a bit surprised by how simple it is to make. The biggest flavour comes from the curry powder, which not only adds a bold kick, but also a vibrant yellow colour. Recently I’ve found myself sprinkling freshly chopped cucumber on top of my noodles for extra crunch. I didn’t have any green onions when I filmed this video but I also recommend getting them for this dish to brighten it up. Like many of my recipes, any kind of vegetables can be used, I had some kale that was going bad so I threw that in. Make a bigger portion of this dish because I find the noodles develop more flavour the next day. This is such a simple and flavourful dish and I think anyone would be happy to come home to leftovers of my Singapore-style noodles, especially after a long day.

Singapore-Style Noodles

Print Recipe
Serves: 2 Cooking Time: 20 minutes


  • 1 sheet of vermicelli noodles
  • 1 tbsp of coconut oil
  • 1/2 a block of drained and chop firm tofu
  • 1/2 of a medium chopped red onion
  • 3-4 tsp of good quality curry powder
  • 3 tsp of light soy sauce or tamari
  • 2 cups of frozen "Asian style" vegetables
  • Chopped cucumber and green onion to garnish



In a bowl, cover vermicelli noodles in hot water. Let the noodles sit in the hot water for at least 10 minutes, or until soft.


While the noodles are cooking, heat up a large wok on medium high heat. Add in coconut oil and melt. Take the tofu a gently place them in the hot wok evenly. Give the tofu a toss every couple of minutes until a light golden brown crust has developed on each side of the tofu. Next, add in the chopped red onion and toss with the tofu. Once the onion has turned translucent, sprinkle 1 tsp of the curry powder and 2 tsp of light soy sauce. Give everything a mix until the tofu has been coated in curry powder. Add in the frozen vegetables or any vegetables you would like to use. When I made my Singapore noodles I had some leftover kale so I threw some in. While the vegetables defrost and cook, strain the cooked vermicelli noodles. Once dry, add in the vermicelli noodles into the wok and toss with a pair of tongs. At this time add in the rest of the soy sauce and curry powder. I like my noodles to be slightly spicy so I like to add in a total of 4 tsp of curry powder, but start off with less and add along the way. Tossing the noodles will take some time, but you want them to be well coated in the curry powder and seasonings. Give it a taste and see if it needs more soy sauce for saltiness.


Once combined, it's time to serve! I like to garnish my noodles with chopped green onion and cucumber, but you could also add cilantro or sliced red chili!


For curry powder, buy the good stuff. I like to get my curry powder at Indian grocery stores since they have a good selection.

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