Dou Dou (豆豆)
Golden, fragrant, and packed with colorful vegetables — this Hong Kong-style Singapore noodle recipe is a weeknight hero. Rice vermicelli tossed with curry, tofu, and bell peppers in one pan, 15 minutes.
金黄色的星洲炒米，镬气十足，香气扑鼻。米粉搭配咖喱、豆腐和彩椒，一锅搞定，15分钟上桌。
📹 Watch the Recipe
Recipe by Yeung Man Cooking
🥘 Why This Recipe Works
Singapore noodles (星洲炒米) — despite the name — is a Hong Kong cha chaan teng (tea restaurant) classic, not a Singaporean dish. It’s a beautiful example of how Cantonese chefs adopted and adapted curry powders and rice vermicelli into something uniquely their own. The result is a noodle dish that’s at once comforting and exciting: tender vermicelli stained a brilliant gold from curry powder, studded with colorful peppers, and brought together with the unmistakable wok hei (breath of the wok).
This version from Yeung Man Cooking is beautifully simple. Crumbled extra-firm tofu replaces the traditional char siu (barbecue pork) and shrimp, adding protein without fuss. The key technique is simple: soak the rice vermicelli in hot water (never boil!) to keep them springy, then stir-fry at high heat. A tablespoon of curry powder delivers that signature golden glow and gentle warmth.
10 ingredients, one pan, 15 minutes — your new favorite weeknight noodle dish.
🛒 Ingredients
| Ingredient (食材) | Amount (用量) | Notes (备注) |
|---|---|---|
| Rice vermicelli (米粉) | 115g (4 oz) | dry weight; do not boil, just soak |
| Extra firm tofu (硬豆腐) | ¼ lb (115g) | patted dry, crumbled |
| Red onion (红洋葱) | ½ | thinly sliced |
| Red bell pepper (红甜椒) | ¼ | thinly sliced |
| Green bell pepper (青甜椒) | ¼ | thinly sliced |
| Garlic (蒜) | 2 cloves | finely chopped |
| Ginger (姜) | small piece | finely chopped |
| Green onions (葱) | 2-3 stalks | chopped into small batons |
| Curry powder (咖喱粉) | 1 tbsp | the star of the show |
| Dark soy sauce (老抽) | 1 tsp | for color |
| Light soy sauce (生抽) | 2 tbsp | |
| Avocado oil (牛油果油) | drizzle | or any neutral oil |
👨🍳 Instructions
Step 1: Prep Everything
- Bring a pot of water to a boil, then turn off the heat
- Add rice vermicelli and soak for 2-3 minutes until just tender — do NOT boil! Use chopsticks to loosen occasionally
- Drain and set aside
- Thinly slice red onion, red bell pepper, and green bell pepper
- Pat tofu dry, crumble into coarse pieces with your hands
- Finely chop garlic and ginger
- Chop green onions into small batons
Step 2: Sauté Aromatics and Tofu
- Heat a non-stick pan or wok over medium heat
- Drizzle avocado oil, then add red onions, garlic, and ginger
- Sauté for 2-3 minutes until softened and fragrant
- Add crumbled tofu and green onions
- Sauté for another minute, letting the tofu slightly brown
Step 3: Add Peppers and Noodles
- Add red and green bell peppers
- Sauté for 2-3 minutes until just tender-crisp
- Add the soaked and drained rice vermicelli
Step 4: Season and Toss
- Sprinkle curry powder over the noodles
- Add dark soy sauce and light soy sauce
- Toss everything together with tongs or chopsticks until the noodles are evenly coated in the golden curry color
- Sauté for another 2-3 minutes, letting the flavors meld
- The turmeric in the curry powder will paint the noodles a beautiful golden yellow
Step 5: Serve
- Plate and serve immediately
- Garnish with extra chopped green onions if desired
- Enjoy as-is or with a squeeze of lime and a dash of chili oil
💡 Tips & Substitutions
| Problem | Solution |
|---|---|
| Noodles turning mushy? | Don’t boil! Soak in hot water (heat off) for just 2-3 minutes. They should be tender but still springy |
| No curry powder? | Use a mix of turmeric (for color) + cumin + coriander + chili powder. But Madras curry powder is ideal |
| Want more protein? | Add edamame, shredded vegan chicken, or extra tofu crumbles |
| No avocado oil? | Use any neutral oil with a high smoke point — grapeseed, canola, or peanut oil work great |
| Want it spicier? | Add sliced bird’s eye chili with the aromatics or drizzle chili oil at the end |
📊 Nutrition
Per serving (approx.): ~340 cal | 14g protein | 48g carbs | 10g fat | Good source of plant protein from tofu, vitamins A and C from bell peppers
🌱 Why This Dish
星洲炒米 (xīng zhōu chǎo mǐ — “Singapore fried rice vermicelli”) is one of Hong Kong’s most beloved cha chaan teng staples. Despite its name, it’s a Cantonese creation through and through — born in the post-war decades when Hong Kong’s tea restaurants blended Western, Southeast Asian, and Chinese influences into a unique culinary identity.
The dish gets its brilliant golden color from curry powder, a legacy of Southeast Asian influence on Cantonese cooking. The traditional version includes char siu (barbecue pork), shrimp, and egg — but this vegan rendition from Yeung Man Cooking replaces the meat with crumbled tofu that picks up the curry flavor beautifully. The result is lighter but equally satisfying, with every strand of noodle coated in aromatic curry and kissed by the wok.
In Hong Kong, this is the ultimate quick comfort food — ordered at busy tea restaurants, made at home on busy weeknights, always reliably delicious. This recipe from Yeung Man Cooking (Wil Yeung, a Hong Kong-born Canadian chef) captures that spirit perfectly: simple, colorful, fragrant, and deeply satisfying.
