I first fell in love with Singapore noodles as a teenager. It was on a trip with my mother and her extended family—one of those classic ill-conceived vacations where every sightseeing activity ...

A good-quality curry powder is the key to achieving the familiar flavors of Singapore noodles. I only use S&B brand, which has heavy turmeric notes; it delivers punchy, powerful flavors to the ...

But Singapore noodles can be delicious ... I use the Koon Yick Wah Kee brand of curry powder, which is made in Hong Kong, but use whatever type you like.

One of my favorite dishes at a local Chinese restaurant is Singapore Noodles. It’s made with shrimp and rice noodles that have a light curry flavor and a yellow hue. I was surprised to learn ...

Crunchy, fiery and full of umami flavours – these veggie Singapore noodles are mouth-wateringly good. Each serving provides 329 kcals, 9g protein, 53g carbohydrates (of which 9g sugars ...