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Pops' Singapore Noodles Recipe

Pops' Singapore Noodles

Copyright 1999, Ming Tsai, All Rights Reserved

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

Showing 1-10 of 11

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  • on January 24, 2013

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    Great recipe! Paired it with Guy's chicken & avocado eggrolls. Yummm! I didn't have Madras curry powder & couldn't find it locally without ordering online. I just used regular curry powder which had a lot of the same ingredients. I also only used a 6oz package of rice noodles & didn't think I would have enough, but it made plenty for 3 people plus leftovers. I soaked the noodles in hot water for about 15-20 mins to make them softer. Will make this again!

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  • on March 22, 2012

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    Delicious! Re the comments about this being dry, that's the only way I've ever had it served at Chinese restaurants. It's not a "saucy" dish although you can add liquid if you prefer.

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  • on June 30, 2011

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    This is one of my favorites from our local restaurants so I was excited to try it at home. For me, this is a good recipe that I will make some changes to. 1. Boil the noodles since I like them a little softer. 2. Use only 2 packages (12 oz total since 16 oz was too much. 3. Use 1 Tbsp madras curry and I Tbsp mild curry. I love the spice but that's all I can taste. 4. Double the marinade so there is a bit more liquid to hold it all together. Thanks for posting!

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  • on February 26, 2011

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    One of the best I ever tasted

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  • on October 30, 2008

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    This dish was available on many menus in Hong Kong where I lived for a little bit and this recipe is the closest to those delicious noodles that I've ever come. Try mixing in your curry powder a little at a time and taste. I didn't quite use as much as was specified and still think will cut back a little more, but overall really tasty and different dish.

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  • on May 31, 2008

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    My compliment's to Ming's dad. Turned out fantastic. Only issue I had was that it took longer to stir fry as indicated. Probably my Wok does not get as hot as it should! The result, however, was superb. I have eaten Singapore Noodles many times from various restaurants and this was as good or better than the best. Don't understand why other people thought it is dry!!! This dish does not require a sauce and shouldn't have one.

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  • on February 13, 2007

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    Like someone else had mentioned, this was very dry. when i threw in the curry and tried to mix it, it got all clumped up. don't use as much curry powder as the recipe says. i personally would not make this recipe again.

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  • on August 06, 2006

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    This is an excellent recipe that is very comforting in reminding us of our favorite childhood foods.

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  • on February 06, 2005

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    This was good, but very dry. May be better to add the curry mixed with a small amount of liquid.

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  • on January 27, 2005

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    Everyone in my family loves this dish.

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