Learn how to make Singapore Noodles — a vibrant stir-fry of thin rice noodles tossed with curry powder, shrimp or chicken, colorful vegetables, and a blend of savory sauces.

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.

Learn how to make Singapore Noodles — thin rice noodles stir-fried with curry powder, vegetables, shrimp, eggs, and soy sauce. It’s spicy, savory, and packed with flavor and texture in every bite.

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.

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 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 ...

Fill a large saucepan three quarters full of water and bring it to a boil. Add the noodles and boil for 4 to 5 minutes. The noodles should be softened but still a little firm. Drain and set aside.

When I’m pressed for time, fried rice is my go-to recipe for a quick one-wok meal. It’s so fast because there’s hardly any prep. It’s also super healthy because there’s minimal oil ...

With tongs, push the noodles down into the water so they are all submerged. Set aside for 15 minutes, or until they are very tender, using the tongs to turn the noodles several times.

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.