Singapore Noodles

From Cook's Illustrated | July/August 2014

Why this recipe works:

Singapore noodles, a traditional Hong Kong favorite, are often so heavily seasoned with curry powder that they can feel unpleasantly dusty and gritty. We start by blooming the curry powder in oil, which smooths out the texture and intensifies the flavor. Though the noodles are the main feature… read more

Singapore noodles, a traditional Hong Kong favorite, are often so heavily seasoned with curry powder that they can feel unpleasantly dusty and gritty. We start by blooming the curry powder in oil, which smooths out the texture and intensifies the flavor. Though the noodles are the main feature in the traditional dish, we tweak the ratios of starch, vegetables, and protein for a balanced, one-dish meal. Cutting the noodles to slightly shorter lengths, though unconventional, makes the components easier to incorporate and the dish easier to eat.

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Singapore Noodles

The trademark of this Hong Kong stir-fry is its bold curry flavor, but all that curry powder creates a dusty texture. Time for a little innovation.

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Serves 4 to 6

For spicier Singapore noodles, add the optional cayenne pepper. Look for dried rice vermicelli in the Asian section of your supermarket. A rasp-style grater makes quick work of turning the garlic into a paste.

Ingredients

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