BETTER THAN TAKEOUT - Singapore Noodles Recipe

Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. However, I still have no idea why it is named after Singapore. If you know, please leave a comment below so we can all learn about it.

I love how you share little tricks that a regular recipe doesn't tell us, for example-- not initially fully cooking the noodles, and then spreading them out to dry so they don't stick together. These are the little details that usually only come with experience. Thank you for being so thorough!

I was a chef as a civilian, and on a submarine in the Navy. She's incredibly talented. Knife skills, mis en place, sanitation and her cooking instructions are exceptional. I love her recipes. Thank you ma'am.

I used McCormick's curry powder mixed with turmeric powder for a brighter yellow color to the dish. With 2 tablespoon of McCormick's curry powder, I had to use 300 grams of dry noodles, not 200 grams as suggested in your recipe. The noodles were cooked al dente and spreader out on a rack, just as you've done. Water was added to the curry mix to further cook the noodles to tenderness but not mushy. I also sprinkles some habanero chili powder for a little kick. It came out perfect. Better than any restaurant's dish that I've had. Thank you!!

I like how you mention, for every ingredient, what the alternatives are. People sometimes get discouraged because they don't have every ingredient as specified. But that's the joy of cooking, learning for yourself what works for you, with what you have.

I love that Mandy shares which products she uses with an explanation as to why. This takes some of the guesswork out for those of us who are still learning. It's also exciting to see her subs nearing 1M!

I'm 40 and I just started "actually" cooking. I honestly never thought I would be that entertained and take so much pride in cooking for myself. I don't know where to begin with how many different points you hit in making your videos. A+ You definitely got another subscriber and I will enjoy watching lots of past videos to see what to try first. Thank you Mandy!

I've been making Singapore Noodles for years, but as a fan of Mandy and her cooking, I decided to try her version. It was wonderful. Definitely recommend.

This is my favorite noodle dish ever. I have been ordering it for almost 30 years now. The mix of Chinese/Cantonese, Southeast Asian and Indian influences of spices, meats and ingredients makes it so unique. And as Mandy mentions, the fact it has Singapore in the name but is more associated with Hong Kong makes the history of this dish so much more amazing.

I like the way you present or demonstrate your recipes. You sound like a professor giving a lecture in a classroom. You’re very precise and to the point and your noodles look delicious!

I appreciate how your photographer follows you down into the wok so we can get a very good look at your technique. Thank you for posting this!

2:08 Prepare the noodles 5:16 Prepare seasonings 5:37 Curry powder she's using 6:40 Start cooking

This is EXACTLY the recipe I was thinking of earlier today. Your presentation, description, and technique is so easy to follow. Thanks for detailing the thickness of the rice noodles as well - super helpful!

I recently found your channel, and I absolutely love it. You are such a joy to watch. I have been cooking since I was 7 yrs old, and Asian food has always been my favorite, so I've spent a few years trying to learn as much as I could. I can honestly say, I've yet to come across a more informative and instructive cooking channel. Thank you so much.

I love how you teach us to cook authentic recipes with detailed, step by step instructions presented in such a lovely, easy to follow way. Learning the history behind each dish and it's ingredient is so interesting and makes the dish even that much more special. Thank you for sharing with the world! Also, I really appreciate that you show the products that you use and explain which one works best and why it works best. You put so much thought and information into your videos and that's what makes them so very special!!

Just made this for dinner, and it was delicious! Thank you so much. I don't have a cooling rack so I improvised with a cookie sheet and loosely crumpled up aluminum foil to lay the noodles across... it worked pretty well! All I had for protein was eggs and shrimp, veggies were carrot, oni9on- 1/2 of a red and 1/2 of a white, green bell pepper and a couple of leaves of bok choy.. It was the best recipe ever!!

The drying rack for the noodles is brilliant! It makes such a difference. If you think it’s not needed, rethink it. The starches set and it cooks perfectly instead of sticking. I also tried this with fresh chowmein with wonderful effect. We’ve made this 3 times in the past 2 weeks. It’s so good. Thank you Mandy. Keep up the excellent videos.

I've watched this several times now. I love how you explain everything so thoroughly and you clearly love what you do. I am getting ready to start experimenting and you are a true inspiration!

As someone who isn't a fan of cooking I found this to be a very quick and easy recipe to follow. My end results were outstanding, it was so tasty! I will be putting it into my regular menu rotation. TY for the tutorial.

Well, I have made this dish now about 10 times, it is absolutely the best on YouTube, Mandy nails it And gives you pointers, for flavor adjustments, all of her recipes are spot on! Try this one, you won't Regret it, thanks again mandy!