Pops' Singapore Noodles

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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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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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One of the best I ever tasted

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

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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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Everyone in my family loves this dish.

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I *love* Singapore noodles, and am slightly ashamed at how inauthentic they are. I would love to replicate one of the many restaurant types I've sampled, but no recipe comes close.

This *is* closer, though. We found the noodles too spicy-hot and the vegetables too bland, so the next time would incorporate some of the curry into the shrimp mixture, and to cut the prep time would steam the veggies rather than wok them.