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Singapore noodle recipe that’s low in carbs.

Low Carb Singapore noodles

One of my favorite treats as a kid was going up to San Francisco with my dad and having Singapore noodles in the Sunset district. 

I still love the flavor of Singapore noodles, but I’m not always willing to eat all those carbs. This recipe has the flavor of Singapore noodles with just a fraction of the carbs. It’s about 13g of carbs per serving! And it cooks up quick, perfect for a weeknight dinner. 

Singapore noodle recipe that’s low in carbs.

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Recipe by Tim Martin Course: Recipes


Prep time


Cooking time




  • 1 package tofu slices

  • 3 each stalks of celery

  • 2 medium carrots

  • 4 -6 stalks of green onions

  • 1 red bell pepper

  • 1 jalapeno pepper

  • 1/4 onion

  • 2 cloves garlic

  • 1 tablespoon curry powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon baking powder

  • 1 tablespoon soy sauce

  • 1/2 teaspoon salt

  • 1/4 teaspoon msg (optional)


  • Separate the solid parts of the tofu slices from the sliced part. Then thinly slice the solid part to match.
  • Thinly slice the celery, red bell pepper and jalapeño pepper removing the seeds.
  • Mince the garlic and finely dice the onion.
  • Spiral cut or thinly slice the carrots.
  • Chop of the thicker white part of the green onions in to larger about 1/2 – 3/4 inch pieces and thinly slice the green part. Separate the green part from the stiffer white part.
  • Boil about 2 quarts of water in a pan. Once the pan has come to a rolling boil add in the baking powder and then add in the tofu slices. Boil for about 4-5 minutes.
  • Strain and rinse the tofu slices and set them aside.
  • Heat up a wok or large skillet over medium high heat. Add in oil fry the pepper slices for about one minute and set them aside.
  • If necessary add more oil to the pan and add in the celery slices and fry for 1 minute set them aside with the peppers.
  • Add more oil to the pan if necessary and then add in the white part of the green onion and the onion and fry for one minute.
  • Add in the garlic and fry for an additional 30 seconds.
  • Add in the curry and turmeric stir add in about 1 tablespoon of oil to absorb the curry powder and make a kind of sauce. Mix well.
  • Add in the carrot salt and msg if using stir and fry for 30 seconds. Add in the noodles and stir until they turn a nice yellow color from the curry and turmeric.
  • Finally add in the previously fried vegetables and mix gently for another 1 minute.
  • Serve.

Recipe Video

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