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Home > posts > 2018 > 09 > 2018-09-10_Singapore_Noodles.html

Singapore Noodles Monday, September 10, 2018, 08:24 PM

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Meredith prepped, and then I cooked, Singapore Noodles from Spoon Fork Bacon (LOCAL). The big note of changes were:

• Used a mix of Penzeys Singapore Seasoning and Curry powder
• Used both teaspoons of powder in the sauce
• Double veggies except onion
• Used tofu instead of shrimp

As I was cooking it, I added salt, and more of both powders, but it still needed more salt for next time. But, we liked it and would do it again! The burned crispy bits of the noodles were really good.