Name: Stir-Fried Curry Noodles With Eggs and Greens
Total time: 1 hour 45 minutes
Yield: 4–6 servings
Ingredients: 2 cups plus 2 Tbsp. (340 g) potato starch, plus more for kneading; 2 Tbsp. plus 2 tsp. vegetable oil; Kosher salt; 4 large eggs; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more; 3 Tbsp. vegetable oil, divided; 1 yellow or red onion, halved, sliced into half-moons; 2 Tbsp. curry powder (preferably S&B); ½ tsp. sugar; 1 bell pepper (any color), halved, ribs and seeds removed, sliced into half-moons; 2 garlic cloves, finely chopped; 12 oz. baby bok choy (3–4), trimmed, cut lengthwise into 8 wedges; 1 Tbsp. soy sauce or tamari; Toasted sesame seeds (for serving)

A multicolored noodle recipe on a blue platter sitting on a pink background.

Photograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling by Thu Buser

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.