Homemade Singapore Noodles

I love Singapore noodles so much. They (weirdly) remind me of childhood and also my travels across Southeast Asia and India where my love of Asian food grew to a whole other level.

This version is lighter, healthier and plant-based. But it still packs the same punch and has now become my go-to version of these extremely moreish noods! It’s also an amazing way to use up loose ends of veggies in the fridge.

If you’re new to tofu, read my How to Cook Amazing Tofu guide for tips before you get started!


  • 1 block tofu (I use Tofoo – naked flavour)
  • 1.5 tablespoon neutral oil
  • 2 nests noodles (pick your fave – rice or wholegrain egg work well)
  • 1 pack Chinese-style stir-fry veg
  • Extra veg (half white onion, 2 carrots, broccoli)
  • 3 garlic cloves, crushed
  • 1 fresh chilli, de-seeded and chopped
  • 4 tablespoons light soy sauce
  • 3 tsp turmeric 
  • 2 tsp garam masala
  • 0.5 tsp chilli powder 
  • Sesame oil, chilli oil & sliced spring onion to serve


Cook the noodles as per pack instructions, adding 1 tsp turmeric to the water. Drain, drizzle with some sesame oil and set aside. Reserve some noodle water if you remember! 

Prepare your tofu by removing from the packaging, draining all water and wrapping in kitchen towel or a tea towel and gently squeezing to remove excess water. Cut into 1.5 cm cubes.

Once all excess water is removed, heat the oil in a large heavy based frying pan or wok and cook the tofu until crisp on all four sides – this takes about 10 mins and you may have to do a couple of batches. Once crispy on the outsides, add a good splash of soy sauce for the last minute to glaze the tofu, and stir-fry until evaporated. Remove from the wok and set aside. Keep warm in the oven if you like.

To the wok add a dash more oil, onion, extra veggies. Add some more soy sauce, then the chopped chilli and garlic. Stir then and add the dry spices – turmeric, garam masala and chilli powder. Stir well then add the pack of stir fry veg. Add a dash of the noodle water which will help coat all the veg in the dry spices. Stir it all in for 2 mins or so.

Next, add in the noodles. Add a splash of water if needed to keep it loose. Add the tofu back in, stir well and divide into bowls. Serves 2-3 portions at least!

Top with thinly sliced spring onion, and extra sesame oil and chilli oil to taste.

Singapore noodles recipe

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