Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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.