Boil the udon noodles in lightly salted water for about 5 minutes. Rinse well under cold water to remove starch, then toss with a drizzle of sesame oil and soy sauce in a mixing bowl. Set aside.

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.

If you want it simple, there’s the Kake Udon (P100, regular; P145, large), the most basic of the hot udon noodle soups, the noodles sitting in a mouthwatering dashi-based broth.

Singapore noodles are loved for their vibrant colours, fragrant aromas, and unique blend of flavours. They are made with vermicelli noodles, shrimp, char siu (barbecued pork), vegetables, and a medley ...