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.
If you can’t find small shrimp at the market, cut medium or large ones into smaller pieces.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?