Singapore noodles are made in two parts, a sauce and a stir-fry. Relatively little sauce is needed, because the overall effect should be dry noodles. However, because you are using so little of it ...

My mother, who made Singapore-style noodles often following that trip, humbly brags that her version of the dish is “silkier” than the ones found in many restaurants.

Singapore noodles are made in two parts, a sauce and a stir-fry. Relatively little sauce is needed, because the overall effect should be dry noodles. However, because you are using so little of it ...

Remove to a plate. 7. In quick succession, add the reserved sauce, ⅓ cup water and the noodles. Cook, stirring, until the noodles have absorbed all of the sauce and are uniform in color.

If noodles are still tough, add an additional 1/4 cup broth or water, cover and cook over low heat for 1 to 2 minutes, stirring occasionally, until noodles are just tender.

A $4.50 bowl of Singapore pork noodles is now the cheapest Michelin-starred meal in the world. I eat noodles every day, and it was still one of the best meals I've ever had.

In Singapore, we have soupy noodles called mee siam, mee bandung and mee hongkong—none of which actually come from Thailand, Indonesia or Hong Kong. Even Hainanese chicken rice, the city-state ...

Let stand 10 minutes. Pull on the noodles with tongs, chopsticks or your impeccably clean hands to separate them. If the noodles are too long for easy eating, cut them into smaller pieces. Set aside.

Singapore noodles is a popular dish in Cantonese carry-out restaurants in China — and especially in Hong Kong, where many proud residents claim it was invented. That assertion makes sense ...

Singapore noodles, a curried thin noodle dish with chicken and shrimp and egg and vegetables, on Wednesday, June 5, 2019. (Hillary Levin/St. Louis Post-Dispatch/TNS) ...