![A multicolored noodle recipe on a blue platter sitting on a pink background.](https://assets.epicurious.com/photos/644831565265536910e942ce/1:1/w_2560%2Cc_limit/Recipe_Beauty_Curry_Potato_Noodles_3502_Horizontal_Select_Food_V1_COMP.jpg)
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Total Time
1 hour 45 minutes
The chewy, pillowypotato starchnoodles from my bookTenderheartpair 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 mySpiced Double Potato Noodles.
A good-quality curry powder is the key to achieving the familiar flavors ofSingapore noodles. I only useS&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 ofMake Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.
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What you’ll need
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Carbon Steel Wok
$60 At Amazon
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Whisk
$10 At Amazon
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Set of 6 Pastry Rulers
$20 At Kitchen Jukebox
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Large Bowl
$18 At Amazon
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Kitchen Towels
$16 At Amazon
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Large Pot
$55 At Amazon
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Wooden Spoon
$7 At Amazon
Ingredients
4–6 servings
Noodles
Curry and Assembly
Noodles
Step 1
Stir together2 cups plus 2 Tbsp. (340 g) potato starchand2 Tbsp. plus 2 tsp. vegetable oilin 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.
Step 2
将面团均匀成2块。设置1块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.
Step 3
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.
Curry and Assembly
Step 4
Heat a dry large cast-iron or nonstick skillet or wok over medium-high until very hot, about 3 minutes.
Step 5
Meanwhile, whisk4 large eggsand½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin a small bowl.
Step 6
Swirl1 Tbsp. vegetable oilin 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.
Step 7
Wipe out pan if needed and return to medium-high heat. Drizzle in remaining2 Tbsp. vegetable oiland cook1 yellow or red onion, halved, sliced into half-moons, tossing often, until softened, about 2 minutes. Mix in2 Tbsp. curry powder,1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and½ tsp. sugarand cook, tossing, until combined and very fragrant, 1–2 minutes. Drain potato noodles and add to pan along with1 bell pepper (any color), halved, ribs and seeds removed, sliced into half-moons, and2 garlic cloves, finely chopped; cook, tossing, until bell peppers are starting to soften, about 2 minutes. Add12 oz. baby bok choy (3–4), trimmed, cut lengthwise into 8 wedges, and1 Tbsp. soy sauce or tamariand 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.
Step 8
Divide noodles among shallow bowls and sprinkle withtoasted sesame seeds.
![Cover photo of the cookbook](https://assets.epicurious.com/photos/6448314e9cee78f13e5d47d2/master/w_160%2Cc_limit/tenderheart-cookbook1.jpg)
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