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 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.