Once, when I was maybe 14 and my sister 17, my mom took us to a Chinese restaurant, something we did regularly, but not frequently. In San Francisco in those days, most Chinese restaurants were Cantonese or Hong-Kong-based, which is not Of Our People, so the food was different, for us. (Nowadays, there are way more dumpling and noodle houses, which is the Food of Our People.) We had a few favorites (tomato-beef chow mein being one of them). On this day, our mom ordered "Singapore noodles". What was that? It was a dish of thin rice noodles, flavored with yellow curry, and fried with shrimp, sliced
char-siu, and green and yellow onions. It was delicious (and obviously very memorable to me!). I was all, WHERE HAVE YOU BEEN ALL MY LIFE, SINGAPORE NOODLES? My mom was blasé. "Oh, you like it? Yes, it's tasty..." she shrugged. (And she let me go 14 years without trying it?)
Anyway, the other day, I recalled this memory, and looked up "singapore noodles" on the internet. I found
a recipe that looked almost exactly like my memory. Apparently, Singapore noodles are not from Singapore, but developed by Chinese people in China supposing what Singaporeans ate. Much to my delight, they also don't require any spices, seasonings, or other pantry items that I don't already have!
I bought thin rice noodles:
And cut up the stuff (I added fish cake and sautéed in the green onions, since I recalled that, although it's not in this recipe):
And cooked it per instructions:
It came out awesome, and I will definitely make it again. It does require a separate vegetable though, since it doesn't contain any of significance:
With the leftover noodles, fish cake, and char-siu, I made noodle soup the next day:
Roses! The season has come and gone for these so fast, but I was happy that they came around to brighten our days:
Rrrrrroooooo!!!! She is adorable, right?
Here is a photo of Cricket doing her Sphinx thing: