Singapore rice noodles from The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young

Where’s the full recipe - why can I only see the ingredients?

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

  • lilham on May 16, 2021

    This is decent version of Singapore fried noodles but not my favourite. I find it lacking in curry flavour (I saw the other reviewer preferred it with more curry powder too).

  • chawkins on May 03, 2014

    There is an error for the recipe on my copy of the book: the Chinese characters for the recipe is "tomato beef" not "Singapore rice noodles". Regardless, the recipe is good. I only used about 7 oz of rice noodle, used left-over from my Spanish roast pork shoulder for the char siu, omitted the mushroom, substituted orange bell pepper and sweet onion for the celery, actually the amount of my pepper and onion doubled the amount of celery called for, I kept everything else the same, Next time, I'll increase the pork, shrimp and vegetables and increase the curry to compensate, just a personal preference to make it lower in carbohydrates.

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