Singapore Noodles for Two

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Appears in Cook's Illustrated July/August 2014

The trademark of this Hong Kong stir-fry is its bold curry flavor, but all that curry powder creates a dusty texture. We bloom the curry powder in oil to smooth things out.

SERVES 2

TIME 1¼ hours

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WHY THIS RECIPE WORKS

Singapore noodles, a Hong Kong favorite, can sometimes be so heavily seasoned with curry powder that they can feel unpleasantly dusty and gritty. We start by blooming the curry powder in oil, which smooths out the texture and intensifies th...

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