Singapore noodles from Canadian Living: The Ultimate Cookbook: Recipes from the Canadian Living Test Kitchen (page 254) by Canadian Living

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Chinese barbecued pork fillets for pork tenderloin. See recipe for vegetarian variation.

  • chawkins on November 04, 2018

    I used about half of the dried noodle asked for, increased the amount of pork, because I needed to use up the remain of my smoked pork shoulder, increased the amount of curry powder by 50% and skipped the turmeric. The end result was very good.

  • Breadcrumbs on March 03, 2016

    p. 254 – What I made was a mash-up of this recipe and the Serious Eats version. The latter compared a variety of recipes to come up with what they felt was the “best” version. With the modifications I made here, I feel I’ve now found a recipe for a version that comes closest to those I so enjoy when travelling to Hong Kong. I use a whole red pepper, I add snow or sugar snap peas, I increase the curry powder to 3 tsp (stir-frying the additional tsp into the veggies and the remainder into the noodles). I also use a modified version of the sauce from the Serious Eats version and I skip the regular onion which tends to get slimy and instead I increase the amount of green onions. Finally, I drizzle sesame oil and spritz some lime atop the finished dish. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9818039

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