Stir-Fried Curry Noodles With Eggs and Greens

The chewy, pillowy potato starch noodles from my book Tenderheart pair especially well with big flavors, particularly spice and heat. Here, I’ve introduced them to the intoxicating flavors of Singapore noodles; you can also enjoy them in my Spiced Double Potato Noodles.

A good-quality curry powder is the key to achieving the familiar flavors of Singapore noodles. I only use S&B brand, which has heavy turmeric notes; it delivers punchy, powerful flavors to the neutral backdrop of noodles.

This dish is gluten-free if you use tamari and is easily made vegan by omitting the eggs and including extra-firm tofu instead—use one 14-oz. package, cut into ¾” cubes, and pan-fry until golden on all sides before adding to the noodle stir-fry.

This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.