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A Perfect Pantry

Singapore Soy Noodles

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      10 min
      10 min
      20 min


    • 250 grams Singapore noodles
    • 1 cup peanut oil
    • 250 grams tofu cut into 2cm cubes
    • 6 shallots peeled, roots removed, thinly sliced
    • 4cm piece ginger peeled, minced
    • 4 clove garlic peeled, minced
    • 2 small birds eye chillies thinly sliced
    • 2 teaspoons sesame oil
    • 3 tablespoons soy sauce
    • 2 tablespoons kecap manis (sweet soy)
    • 1 tablespoon rice wine
    To Serve
    • 1 bunch coriander leaves only, washed
    • 1 small birds eye chilli thinly sliced


    1. In a large bowl, add the Singapore noodles and cover with boiling water. Allow to stand for 6 minutes and then drain and set aside.
    2. Heat the wok to a medium heat and add the oil. Allow to heat for 3 minutes and then add the tofu and allow to fry for 3 minutes. Remove from wok using a slotted spoon and place onto paper towel. Pour the oil out of the wok and into a glass jug.
    3. Add 2 tablespoons of oil back to the wok and sauté the shallots, ginger, garlic and chilli until golden brown. Add the tofu and noodles to the wok and stir to combine.
    4. Drizzle over the sesame oil, soy sauce, kecap manis and rice wine. Stir to combine and allow to cook for 5 minutes, stirring occasionally.
    5. Serve with fresh coriander and chilli if required.

    This recipe was developed using a Kambrook Appliance.


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