Singapore Noodles

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Published on 29 December 2024 by Andrew Owen (1 minutes)

I’m not usually a fan of fusion food. But I lived off this Cantonese creation for about three months while living in a town on the northern beaches of Sydney. In the 1940s, the British Army introduced the world to curry powder. In Germany, this resulted in curry wurst. In Hong Kong, Singapore noodles (that have nothing to do with Singapore). The main ingredient, besides curry powder and vermicelli noodles, is soy sauce. I used to eat the vegetarian version because it was cheaper, but chicken or prawn work well. You can use whatever stir-fry vegetables you like. This is the most basic version, which is a slight improvement over the cup noodle:

  • Instant noodles (one portion)
  • ½ tbsp mild curry powder
  • ½ tbsp soy sauce
  • 1 tbsp peas
  • 1 tbsp carrots (diced)