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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.
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Stir together 2 cups plus 2 Tbsp. (340 g) potato starch and 2 Tbsp. plus 2 tsp. vegetable oil in a large bowl with a wooden spoon or rubber spatula. Add ¾ cup plus 4 tsp. boiling water and stir to combine (mixture should look lumpy and a bit translucent). Cover with a lid or plate and let sit 5 minutes to steam (dough should be cool enough to handle at this point). Knead dough in bowl until it comes together. Scatter a surface with a little potato starch and turn out dough. Knead again until smooth and stretchable, about 5 minutes. Dough should feel smooth and neither dry nor sticky. If it feels dry and is cracking, add a little more boiling water. If it feels sticky, dust with more potato starch.
Divide dough evenly into 2 pieces. Set 1 piece aside and cover with a damp kitchen towel. Break off ⅜"–½" pieces from remaining piece of dough and roll into smooth balls. Working one at a time, roll balls between your palms or on a clean surface (they shouldn’t stick) to make 2"–3⅛"-long noodles (they should be thicker in the middle with tapered ends, but they don’t all have to be the same size). Place noodles on a surface lightly dusted with potato starch and cover with a damp kitchen towel. Repeat process with reserved dough.
Cook noodles in a large pot of rapidly boiling salted water until they float to the surface, about 1 minute. Continue to cook until noodles swell, 3–4 minutes longer. (This will take longer if your water isn’t rapidly boiling so it’s important to maintain a high heat.) Using a large slotted spoon, transfer noodles to a bowl of ice water (they will turn translucent). Let sit in water until ready to use.
Do ahead: Noodles can be cooked 3 hours ahead. Keep in ice water until ready to use.
Heat a dry large cast-iron or nonstick skillet or wok over medium-high until very hot, about 3 minutes.
Meanwhile, whisk 4 large eggs and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.
Swirl 1 Tbsp. vegetable oil in hot pan to coat. Pour in eggs and cook, undisturbed, 3–5 seconds, then push cooked eggs to one side, tilting pan toward the opposite side to let uncooked eggs run over. Continue cooking process until all of the eggs are just set, 30–60 seconds longer. Break egg up into large pieces and transfer to a plate.
Wipe out pan if needed and return to medium-high heat. Drizzle in remaining 2 Tbsp. vegetable oil and cook 1 yellow or red onion, halved, sliced into half-moons, tossing often, until softened, about 2 minutes. Mix in 2 Tbsp. curry powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. sugar and cook, tossing, until combined and very fragrant, 1–2 minutes. Drain potato noodles and add to pan along with 1 bell pepper (any color), halved, ribs and seeds removed, sliced into half-moons, and 2 garlic cloves, finely chopped; cook, tossing, until bell peppers are starting to soften, about 2 minutes. Add 12 oz. baby bok choy (3–4), trimmed, cut lengthwise into 8 wedges, and 1 Tbsp. soy sauce or tamari and cook, tossing, until bok choy is crisp-tender, about 3 minutes. Add eggs and toss to combine. Taste curry and season with more salt if needed.
Divide noodles among shallow bowls and sprinkle with toasted sesame seeds.
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