Singapore Noodles

Minder

Anyone got a tried & tested recipe for Singapore noodles? I have yet to be able to replicate the chinese restaurant dish at home, despite many attempts. I have all the ingredients - strips of chicken, dried prawns, chinese red pork, beanshoots, a little red pepper and some onion, curry powder, vermicelli noodle. The flavour is there, but the result is often a bit wet. I want loose, slightly oily noodles that have taken up the colour from the tumeric in the curry powder. I soak the noodles in boiling water, rinse in cold water to stop the cooking, then drain and dry on a clean tea towel before adding to the wok - result - slightly wet colourless noodles.

Any ideas?

olaola

I think there is a slightly powder-y texture to the stuff you get in restaurants.

Are you putting in enough curry powder?

Minder

Adding plenty of curry powder. I usually add the curry powder to the meat/veggies, then add the noodles. Just watched a videojug demonstration where they cooked the noodle with the curry powder in a clean wok before adding the previously cooked meat/veggies. Will try that for a change.