Singapore noodles from The Guardian Feast supplement, January 31, 2026 (page 9) by Jeremy Pang

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Notes about this recipe

  • Stephenn31 on March 04, 2026

    This was OK. The sauce was dark because of the dark soy sauce, so I added some turmeric and more curry powder near the end. I preferred the Made with Lau version, which has more veggies too (and can omit the pork).

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