Singapore noodles from America's Test Kitchen Special Issue: The Best of 2016: The Year's Best Recipes, Equipment Reviews, and Tastings (page 53)

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Notes about this recipe

  • Yildiz100 on March 30, 2019

    ATK departed from the usual technique for cooking rice noodles. They direct you to soak briefly then boil in a small amount of water until absorbed, rather than soaking until nearly tender and then stir frying. ATK'S method didn't work for me. It resulted in noodles that were a little slimy from starches released into the dish, but still undercooked a bit. They also manufacture a "problem " with the traditional recipe by calling for way too much curry powder and then "fixing" the powderiness by blooming the powder in oil. In reality you can get just as much flavor from less curry powder and skip the blooming step.

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