Servings: four to six as a side dish; three to four as a main course.
Although this noodle stir-fry bears Singapore’s name, it was actually invented by Cantonese chefs who wanted to honor the country’s vibrant cultural mix. To turn this into a weeknight dish, try substituting honey-cured ham, leftover roasted chicken, or firm tofu for the long-marinated barbecued pork. You can also find Chinese barbecued pork at some Asian grocery stores.
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If you can’t find small shrimp at the market, cut medium or large ones into smaller pieces.
These noodles were very easy to make and they were delicious. They tasted almost identical to the ones I get in Chinatown in Toronto. I omitted many ingredients such as the shrimp, green pepper, and sprouts because I didn't have them....I added julienned carrots instead. It was still excellent.
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