A classic for a reason. “Fun fact: Singapore noodles actually originate from Hong Kong, not Singapore,” says chef Suzie Lee, author of Simply Chinese.
“It is said that this dish was invented by chefs in the 1950s and ’60s, when trade was booming in Hong Kong and spices such as curry powders were readily accessible. The name was just to give the dish some flair.
“This dish is on our Chinese takeaway menu and it is very popular! It is traditionally made with ham, chicken and prawns but I have made this veggie only, which tastes just as good.”
For other dishes like this veggie Singapore noodles recipe, try our midweek meal archives.
Simply Chinese by Suzie Lee is published by Hardie Grant, priced £20. Photography by Lizzie Mayson.
Already a subscriber? Sign in
© Aberdeen Journals Ltd 2022. All Rights Reserved.