Food court Singapore noodles from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 95) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rachel_j5wa5v on May 14, 2026

    Simple, but flavorful! I halved the recipe and it still made enough for two generous-sized servings.

  • helene_ti6d40 on February 28, 2026

    I added tofu knots and tofu puffs for additional texture and also upped the curry powder to 3 teaspoons so it was more proportionate to the extra volume of added ingedients. Delicious!

  • Deja1 on November 03, 2024

    Love this version of Singapore noodles. Excellent meal for my vegetarian family members. I added a fried egg and crispy chili oil on top.

  • et12 on December 10, 2023

    Good flavours for a nice, comforting dish.

  • ksg518 on January 11, 2021

    Very good! I used 8 ounces of noodles to use up a whole package and perhaps should have increased the veggies accordingly (although I was very generous with the sprouts). My only complaint was that the recipe calls for slicing the green beans lengthwise. Mine weren't very thick and I gave up when I realized there was a high likelihood of slicing off part of my finger. I don't think it makes a difference if the beans are fairly thin. This would be an easy weeknight dinner if you had the time to prep the veggies a few days ahead of time.

  • Yildiz100 on December 27, 2020

    Good! Added a scrambled egg for protein. Used extra bean sprouts instead of green beans. Looks like too much veg for the amount of noodles, but it was perfect.

  • sarahj22 on November 24, 2020

    Really yummy and so easy. Once the veg is chopped it all comes together very quickly. We didn't have beansprouts or green beans but subbed in mange tout and swapped the rice noodles for egg noodles. I was surprised at the previous note saying this is 'not the healthiest dish around' as I felt it hit the mark with being cosy and comforting while remaining fairly light and packed with veggies. A definite repeat for us.

  • christineakiyoshi on November 18, 2020

    This is loaded with veg--liked it very much. May want to add a splash of lime the next time I make this. We added a bit of chili oil to the top.

  • VineTomato on December 17, 2019

    I only cooked this to use up a spare red and yellow pepper, and now it will be added into regular rotation. Not the healthiest dish around but could slip in nicely for a quick weeknight meal when the rest of the week has been virtuous. I don't love peppers and Mr VT hates a beansprout and yet we both loved it! Used Cape Malay curry powder and Mr VT said it was exactly like a dish he used to get in a food court in Cape Town. Love Meera's recipes.

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