Mrs. MM and I officially called Singapore our home for nearly 5 years in the early 90’s. While we were constantly traveling (for business) during that time, we always managed to get back to Singapore at least 2-3x a month for a few days. And it is during this period that I somehow fell in love with noodles flavored with curry powder. I never bothered how to learn to cook them at the time, since they were readily available from hawker stands that were not only convenient, but economical as well. While experimenting with local noodles flavors in Cebu a couple of weeks ago, I decided to try one that might approximate the noodles we used to enjoy in Singapore all those years ago… it turns out it was really easy to do…
The versions I used to have had shrimp, char sit (barbecued pork), bean sprouts and other veggies. So to make our version, we started with a bit of chopped lechon (not as flavorful as char siu), shrimp, onions, garlic and lard then when that was soft, added in other veggies, chicken stock, curry powder, bihon noodles (that are supposed to be rice I am told, but are sometimes made with cornstarch now here in the Philippines), bean sprouts and salt and pepper. Ideally, you want a well seasoned wok (not a pathetic kawali as in photos), super hot flames and a wrist of a young one to flip the noodles around like your life depended on it.
Achieving that “wok hay” or breath of a wok is essential to the quality of the dish, in my opinion. The results? Not bad at all. Definitely edible, definitely delicious. Not quite the ones I recall from many a hawker stall in Singapore, but it’s a good start.
P.S. My grey matter is failing, it seems I did another version of this recipe just 4 years ago, here, though it was much more involved with a few more ingredients like sriracha? that I wouldn’t have dreamed of putting in this most recent version… :)