Singapore curry noodles from Milk Street: The World in a Skillet (page 133) by Christopher Kimball

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

    Can substitute dry sherry for Shaoxing rice wine, and neutral oil of your choice for grapeseed oil.

  • BrendaD1962 on December 06, 2024

    We thought these noodles were just ok. Have had way better. Won’t be making again.

  • corsentino on October 12, 2024

    Made this tonight, delicious and super easy! Next time I’ll double it as the servings says 4 but honestly with 8 oz of shrimp, 4 oz of sugar snap peas, and 4 oz of rice noodles it’s way more like 2 servings in my world.

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