Shawarma 'Singapore' noodles with corn and cauliflower from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 83) by Hetty Lui McKinnon

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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 frozen peas for peas, and mild curry powder for the shawarma spice blend specified in this recipe.

  • crandall57 on September 12, 2025

    Great dish! Quick, easy and flavorful. I followed the advice of earlier reviewers and broke up the cauliflower into small florets. Because of an allergy to Maggi Seasoning Sauce, we served it with Tamari.

  • MsMonsoon on July 14, 2025

    Really liked this. Used Astrid’s tip to cut the cauliflower small enough so it would cook through. Used frozen peas and corn and let them sit out to defrost for about an hour. I had instant vermicelli which only soaks for 2 min instead of 10, but they worked out. I was generous with onion and garlic and wouldn’t mind going even heavier on the veg next time. Might add more of the spices, too. My smoked paprika was smoked hot paprika, which is probably not correct, but it definitely made it not bland! A little difficult to distribute the spices through all the delicate noodles — maybe needs more oil or the addition of a bit of water after blooming the spices in oil. Makes a lot!

  • christineakiyoshi on April 23, 2024

    Tasty dish that comes together quickly. Makes a large serving, I will be enjoying leftovers for a few days. 4 out of 5 stars.

  • Astrid5555 on February 05, 2022

    This is perfect for a quick lunch. Since my cauliflower florets were still crunchy after stir-frying for the specified time (I must have cut them too large), I added my frozen corn and peas and a little water and steamed the vegetables for 5 minutes which worked perfectly.

  • Jane on October 11, 2021

    This wasn't a hit for me. I felt it was rather bland as a stand-alone dish. It may be better with some marinated chicken or meat so the noodles and veg are the background. But as a dish on its own it was boring.

  • Ganga108 on July 18, 2021

    I made this with the hand-made pulled noodles from P76 (in the edition that I have), rather than the vermicelli. It still worked very very well.

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