Making food is a wonderful way to reclaim simple pleasures from a busy life. This recipe for Singapore rice noodles will help, says Hollywood star and food writer Gwyneth Paltrow

  • 4
  • Easy
When I sat down to start this book, I had been polling my friends and colleagues on what sort of cookbook they were looking for. These friends all seemed to have a common culinary yearning: they wanted a collection of recipes that they could prepare easily. They wanted to find themselves in the kitchen at the end of their overextended day and be able to prepare something delicious and quick. These pan-fried noodles are gluten free, full of veggies, and kid-approved (my kids inhale this). The prep does take some time, but once you’re cooking, the dish comes together quickly, so be ready with all the ingredients. Add chicken, prawns, or beef for a little extra protein, and if you don’t have a wok or a really big nonstick pan, use two smaller pans – these noodles don’t like to be crowded. Pan-frying noodles is not an exact science, so trust your instincts and add a couple more glugs of oil if things are looking dry or starting to stick.


  • 100g thin rice noodles
  • 4 tbsp peanut oil
  • 2 tbsp toasted sesame oil
  • 1 medium yellow onion, thinly sliced
  • ½ cup/75g finely chopped broccoli
  • ½ cup/75g chopped green beans (1.25cm pieces)
  • ½ cup/75g fresh or frozen peas
  • 200g firm tofu, cut into 1.25cm pieces
  • 1 tsp madras curry powder, or more to taste
  • 1 large egg
  • ¼ cup/55ml soy sauce
  • 2 spring onions, thinly sliced
  • ¼ cup/15g chopped fresh coriander
  • salt, if desired


Singapore rice noodles

1 Soak the rice noodles in hot water for 10 minutes or according to the packet instructions. Meanwhile, heat a wok or large nonstick sauté pan over medium-high heat and add 1 tablespoon each of the peanut and sesame oils.

2 When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear. Reduce the heat to medium and sauté, stirring occasionally, for 4 minutes more. Transfer the onion to a bowl.

3 Add the broccoli, green beans, peas, tofu, and another tablespoon of peanut oil to the pan. Sauté over high heat until the veggies are just cooked through and the tofu is beginning to brown (about 2 minutes); transfer the veggies and tofu to the bowl with the onion.

4 Add 1 tablespoon of the peanut oil, the remaining 1 tablespoon of sesame oil, the soaked and drained noodles, curry powder, and 2 tablespoons water to the pan and stir to combine.

5 Make a hole in the middle of the noodles, add the remaining 1 tablespoon peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let it scramble until almost cooked through, then mix in with the noodles.

6 Add the soy sauce, spring onions, and coriander and stir everything to combine. Taste for seasoning, add salt if necessary, and serve.

• It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow with Thea Baumann is published in hardback by Sphere, £20main2

Let us know what you think