Singapore Noodles

This one is from the Gweneth Paltrow cookbook, ‘It’s All Easy’ which we are obsessed with! We make this recipe at least once a month with seasonal vegetable variations.


Serves 4-6


  • 100g thin rice noodles
  • 1/3 cup (80ml) peanut oil
  • 2 tablespoons toasted sesame oil
  • 1 onion, thinly sliced
  • ½ cup finely chopped broccoli
  • ½ cup chopped green beans (1cm pieces)
  • ½ cup (60g) fresh or frozen peas
  • 200g firm tofu, cut into 1cm pieces
  • 1 teaspoon madras curry powder, or more to taste
  • 1 large egg
  • ¼ cup (60ml) tamari
  • 2 spring onions, thinly sliced
  • ¼ cup chopped fresh coriander


  1. Cook noodles according to package instructions. Drain and mix with a little sesame oil to prevent from sticking and set aside.
  2. Meanwhile, heat 1 tbs each peanut and sesame oils in a wok or large nonstick frypan over medium-high heat. When oils are hot but not smoking, add the onion and cook, without stirring, for 1 minute to sear. Reduce heat to medium and cook, stirring occasionally, for 4 minutes or until golden. Transfer the onion to a bowl.
  3. Add the broccoli, green beans, peas, tofu, and another 1 tbs peanut oil to pan. Cook over high heat for 2 minutes or until the vegetables are just cooked and the tofu is beginning to brown. Add vegetable mixture to onion bowl.
  4. Add 1 tbs peanut oil, curry powder, remaining 1 tbs sesame oil and 2 tbs water to the pan. Add noodles and stir combine. Make a well in the centre of the noodles, add the remaining 1 tbs peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles.
  5. Add the tamari, spring onion, and coriander and stir to combine. Season to taste, then serve.