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6
Medium
By Alastair Little and Richard Whittington
Published 1998
This dish is based on fried curried rice stick noodles, the word Singapore in any such recipe denoting the inclusion of Indian curry spices, but not necessarily implying a Singapore origin. Once you have gathered the elements together and soaked the noodles, its preparation takes less than five minutes. Rather than use a commercial curry powder, make your own from freshly roasted whole spices, thereby lifting a very good dish to a much higher plane.
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