Singapore noodles from Complete Chinese Cookbook (page 321) by Ken Hom

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • white pepper
    Buy Now
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  • EYB Comments

    The book's "Barbecued roast pork" called for in this recipe requires marinating overnight. Can substitute dried egg noodles for thin rice noodles, canned water chestnuts for water chestnuts, green chiles for red chiles, Madras curry powder for Madras curry paste, dry sherry for Shaoxing rice wine, and cooked ham for the book's "Barbecued roast pork" specified in this recipe.

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

  • Eat Your Books

    The book's "Barbecued roast pork" called for in this recipe requires marinating overnight. Can substitute dried egg noodles for thin rice noodles, canned water chestnuts for water chestnuts, green chiles for red chiles, Madras curry powder for Madras curry paste, dry sherry for Shaoxing rice wine, and cooked ham for the book's "Barbecued roast pork" specified in this recipe.

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