Pic of Singapore rice noodles with pak choi

Singapore rice noodles with pak choi

Show ingredients

Vegetarian mains

Singapore rice noodles with pak choi

These Singapore noodles are a bit of an Asian fusion, with a yellow colour from the curry powder and turmeric. We’ve make a vegetarian version with chopped egg for extra protein and texture. Pak choi is used abundantly in Asian cuisine; it works wonderfully paired with flavours like ginger, garlic, soy sauce, chilli and sesame.

Cook's notes

If you don’t have pak choi, you could try spinach, chard or even spring greens in its place.

Ingredients

  • 4 eggs
  • 1 tbsp tikka spice paste
  • 1 tsp turmeric
  • ½ tsp ground ginger
  • 1 tbsp tamari
  • 150g rice noodles
  • 1 pak choi
  • 1 romano pepper, or red bell pepper, deseeded & sliced
  • 1 courgette, halved lengthways, then sliced into 1cm half-moons
  • 1 wet garlic bulb, or 2 garlic cloves, peeled & finely chopped
  • 2 spring onions, trimmed & finely sliced at an angle
  • 15g coriander, chopped, stalks & all
Image of Singapore rice noodles with pak choi

Method

  • Step 1

    Put a large pan of water on to boil. Put the eggs in a smaller pan of cold water, making sure the water covers them completely. Bring them to the boil, then time them for 7 mins.
  • Step 2

    Put the tikka spice paste into a small bowl. Add the turmeric, ginger, tamari and 2 tbsp water. Keep to one side.
  • Step 3

    Drain the cooked eggs into a sieve and run them under cold water to cool. Peel and roughly chop them. Place in a bowl.
  • Step 4

    Boil the noodles for 4 mins, stirring now and then to prevent them from sticking together. Drain into a sieve and rinse under cold water to cool them.
  • Step 5

    Trim the base of the pak choi. Chop the bulk of the paler stalks away from the green leaves. Slice the stalks into 1-2cm pieces.
  • Step 6

    Heat 2 tbsp oil in a wok or large frying pan. Stir-fry the pepper, courgette and pak choi stems for 2 mins. Add the garlic, spring onions and pak choi leaves. Stir for 1 min.
  • Step 7

    Add the noodles and curry paste mixture. Toss everything together for 30 secs - 1 min, so the noodles warm through and some of the liquid boils off. Stir in ½ the coriander. Serve topped with the egg and remaining coriander.

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