Delicious Singapore Noodles Stir Fry Recipe!

[@SchoolofWok]

📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book. To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info: 👉Competition closes at 00:00 on 26 May 2022 👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified. This competition is not affiliated with KZbin. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.

[@kennethpatterson6511]

Jeremy is my new favorite internet chef and I watch A LOT of them. He is straightforward and simple, has a cute Brit accent, makes DOABLE dishes and is a NO-NONSENSE kitchen master. I suspect he speaks Cantonese and some French. My main man! Seak fawn!!! Bon appetite! Cheers.

[@GuitarsAndSynths]

agree 100% Jeremy is great teacher and chef with passion and energy you can feel his love of cooking and teaching. If I am ever in the UK, taking a class with him would be awesome fun!

[@MichealBacon]

This is arguably the best preparation and cooking recipe for Singapore Noodles on the entire internet. Thanks so much for sharing this.

[@SchoolofWok]

Thank you! - Lee

[@khushbooshah3486]

That is so true .... No one ever makes the sauce with curry powder which makes it very hard to blend with the noodles

[@cookingwithchaos4080]

I tried the Serious Eats version, and it didn't work (my fault probably). I will try this one and see what happens.

[@andrewclemans6180]

@@cookingwithchaos4080 how was it?

[@cookingwithchaos4080]

@@andrewclemans6180 oh it works great. Really simple and effective, and oh-my-God. Pretty much like the restaurant versions. I tend to leave out the meat for convenience but I do use the egg for the protein.

[@Pwecko]

I had never heard of Singapore noodles until I went to live in Hong Kong in 1982. When I tasted them, they immediately became one of my favourite dishes. These look good. I can almost taste them.

[@romansseja4062]

Super! Made a receipt each day and wow. Excellent explanations and the Wok Clock is a good idea.

[@danielwright266]

just made this. seen lots of recipes for singapore noodles that are needlessly complicated. thanks for simplifying and loving the techniques taght. look forward to making it again and tweaking the recipe for my tastes

[@mojonewslk]

Wow beautiful and delicious recipe Looks so yummy and tasty Mouthwatering 👌 Nice preparation 👍 beautiful presentation 👌 thanks for sharing

[@godsendsdeath666]

i have only just found this guy over last few days, Jeremy is class, I have seen on TV but never on youtube, vids are clean, easy to follow, very descriptive, great teacher. Im off to wing yip now to spend a shit load of money on utensils and ingredients

[@godsendsdeath666]

maybe a dictonary also

[@SchoolofWok]

Hahaha, brilliant comment! Thank you for the support! Glad you enjoy the content - Lee

[@pl7868]

what i really like about these noodles is u can throw in any bits of leftover meat of veg an comes out wonderful doesn't have to have shrimp or sprouts anything works u happen to have and aside from drying the noodles takes 5 minutes an even the noodles are easy once your used to it i lift them from a colander for a couple of minutes to dry an seperate them then they can sit til ready to cook

[@blacksheep9772]

I think you have changed my life here with this video! I am an Aussie who LOVES singapore noodles, and now knowing I can do this pretty simply at home, myself ..... GAME CHANGER FOR ME!! New subscriber for sure. Love the wok clock system too, so going to use that. Wok on my friend!!! ✌✌✌

[@SchoolofWok]

Excellent! Now you can have Singapore noodles whenever you want! - Lee

[@GuitarsAndSynths]

@@SchoolofWok indeed and your Wok Clock is genius method!

[@berylroberts9561]

9th😂 Cantonese duck

[@lloydacklinjr.2032]

​@@berylroberts9561 WHAAAAAAAAAAAAAT?!!!!!!!!!!!!!. HUUUUUHHHHH?!!!!!!!!!!!!!.

[@8460437]

The biggest problem I have with this channel is that I watch it after midnight. The hunger is unbearable.

[@SchoolofWok]

Bring some snacks next time! - Lee

[@gildardo]

same

[@Purrplewolf]

I just wanted to say thank you for such a brilliant lesson. Last week, this princess used a variation of this recipe for her first ever meal cooked from scratch lol. You're an excellent teacher!

[@SchoolofWok]

Hope it was delicious! Thank you for the comment! - Lee

[@GuitarsAndSynths]

Wow this is one of the best cooking shows on how to master authentic wok cooking! Well done Jeremy!

[@SchoolofWok]

Thank you!

[@GuitarsAndSynths]

@@SchoolofWok and I finally made this with your amazing video lesson and it came out perfect! So happy I can make one of my all time favorite noodle dishes at home quickly and affordable.

[@catalystxi5184]

Made this for lunch today, the family loved it! This has quickly become one of my new favorite channels.

[@Snake-filledChimp]

Just made this... great recipe, excellent flavor (I added a bit of garlic, love garlic)! I did accidentally overcook the noodles though 😥. I let them soak until they were basically tender already... but the key is to soak them only until very al dente, because they'll finish cooking in the pan/wok. Jeremy wasn't kidding when he said getting the noodles right is the key to this dish. Live and learn i guess.

[@sharonharding3478]

Jeremy I've just tried this dish, for the first time my noodles never stuck and my wok was clean. Thankyou so much I've learned a lot from watching you it was a delicious dish I'm so proud of myself 💖💖💖

[@SchoolofWok]

Well done! Glad you enjoyed it! - Lee

[@jeffreymoore4132]

This is easily the best singapore noodle recipe I've tasted. It's flavor is so authentic! I'm so happy we've just discovered your channel. We're trying your crispy beef tonight. Thanks so much for sharing your recipes.

[@SchoolofWok]

How did you enjoy the crispy chilli beef? - Lee

[@jeffreymoore4132]

School of Wok it was delish! However the Singapore noodle is still our favorite so far. Thanks again for sharing this recipe. Also, the video tutorials are very Very helpful.

[@anasofiamascarenhas6557]

I made it twice already. It is a very tasty and simple recipe. It doesn't take to many ingredients either. I added some shitake mushrooms, because I really like them. The result was amazing. Thank you.

[@dandana4647]

I made it today it was simple quick and delicious .i added some ginger in the sauce because I love it very much...thank you for you recipes and above all your tips that help us cook without missing the result

[@SchoolofWok]

Glad to hear you enjoyed it! - Lee

[@jonw6662]

Just followed this recipe to a T and no joke it’s dead on I’ll never call a take away for this again ! Adapt to your palette but it’s amazing. Great job amazing food thanks 👍🏼

[@SchoolofWok]

Excellent, glad you liked it!

[@msmoses9062]

Wow!!!! Made this for my family today. It was delicious. No more takeaways 😁

[@SchoolofWok]

Glad you liked it! - Chris

[@jawadhindi646]

Very nice way of cooking... I made it today and it was delicious. I added chicken as well. Thank you chef

[@nimaljayasiri6065]

A great video, concise and clear .........!!!

[@SchoolofWok]

Glad you enjoyed it! - Lee

[@bluestaffy5101]

Just followed this video to the letter and the results were outstanding. As good as any restaurant or takeaway I’ve ever had ,the flavour of the sauce Jeremy makes up is totally authentic to the restaurants. Go give it a try! Thanks for sharing this with us Jeremy

[@SchoolofWok]

Thanks, Mark! Glad to hear you enjoyed it! - Lee

[@paragk6285]

Very nicely done. One of my favorite channels on youtube. many many thanks for sharing. !

[@mervyoung5397]

Love your channel and the way you explain things. I just made this for the family and it was friggin amazing! Next time I'll add more chilli though. Absolutely delicious! Keep up the fantastic work! 😎👍

[@SchoolofWok]

Good stuff, glad to hear you enjoyed it! - Lee

[@BrenTravisMusician]

That was class! Excellent video and the tips are priceless. Thanks.

[@SchoolofWok]

Glad you enjoyed it!

[@kimslau]

Hello Jeremy. I love your videos. I grew up in a Take Away in Bristol and being Chinese had to help my parents in our Takeaways. I learned most things cooking wise but I never mastered the Chinese Take Away Curry Skills. Can you do a video on this (Making the Curry Paste and then using the curry paste in Beef/Chicken stock to make the final curry sauce . Thanks Kim

[@SchoolofWok]

Hi, I’ll add it to our suggestions list! - Lee

[@riaana5537]

I love the sauce method. I love how you explained the preparation of the rice noodles. I would take the egg out at the beginning though. I prefer the egg to be soft and then added towards the end.

[@lasdfghjk621]

me too , egg should be last , he over cook it and talk to much

[@kardainzr161]

@@lasdfghjk621 I don't think he over cooked it, that's how most Asian versions of Singapore noodles have it, you want runny egg, don't be a toss about it.

[@mattylebatty1518]

I just made this using your recipe and I’m absolutely gobsmacked as to how similar it tasted to takeaway! My only question is what kind of oil do you use as it looks much runnier than the sesame wok oil I use ?

[@anushasabesan2416]

Delicious food and good presentation 🤝I tried the best food 👌

[@pdelmotte]

Tried this for the first time tonight. So easy and so, so, good. It's one of my wife's favourite dishes. I am also now a convert to the Wok clock.

[@SchoolofWok]

Glad to hear it!

[@virginiaeriguel8738]

Looks delicious Thanks for sharing this recipe

[@kostbel]

Hi Jeremy 😊 i made this noodles today as Sunday is a cheetday in the house 😂 and it was a great dish. Thank you so much for your efford and your channel ❤ Greetings from Vienna, Austria 🖐

[@SchoolofWok]

Glad you enjoyed it! - Lee

[@junkoabe5222]

I like all your videos Jeremy. You're a natural!

[@colinmeredith8279]

There's that word again "WOW" you guys do wok 👏 👏

[@SchoolofWok]

Thanks! - Lee

[@EvParaPanic]

Yum! Love this recipe, will cook it without the prawns

[@namelesswarrior4760]

Good to see that someone is doing things the right ways! Thanks

[@SchoolofWok]

Thanks! - Lee

[@pedroarellano4266]

I don't get folks who dislike these videos, too much talking, too many hand gestures? Seriously? You're great, Jeremy!! I love your passion!!

[@rfcdgaf]

must be new to the internet

[@pedroarellano4266]

@@rfcdgaf LoLz, not at all, but this video is too good for that much hate. Some hate is inevitable, but this is dumber than normal.

[@SchoolofWok]

Can't please everyone! Oh well - Lee

[@SuperRichard1946]

Jeremy what is the difference between light soy sauce and dark soy sauce? they both look the same colour is the dark thicker? Also is that the ladle you always stir fry with from your shop, if so what is the spatula used for? Love your lessons. Richard

[@SchoolofWok]

Hi! Dark soy sauce is thicker and more caramelised, and is mainly used for colour and texture. Light soy is used more for flavour! We do sell the ladle, and the spatula is more used for getting under things in the pan and flipping them over!

[@SuperRichard1946]

School of Wok, Hi Jeremy thanks for the prompt reply, the soy sauce as I guessed, thanks, have ordered your ladle. Cooked the Singapore noodles last night my Thai wife loved them, she took what was left today for her lunch at work.

[@stever456]

Did this twice last night, amazing dish and will only get better when I get the sauce spot on. Easy to learn from also need to get the noodles dried properly, thanks for the video!

[@SchoolofWok]

Brilliant, glad you liked it!

[@pl7868]

k making this again always like to re-watch the video an made it multiple times lol thx again to !

[@marwanjohan4953]

Woah...I like this Noodles so much, Thanks 😀😁🤩👍👍👍👍👍👍👏👏👏👏👏

[@SchoolofWok]

Glad you liked it! - Lee

[@leef78]

Amazing Jeremy! Have made a few of your recipes so far, making this tonight. Your instructions are clear and helpful, I'll be purchasing your cook books later this week. Keep up the good work and hopefully when Im next in London I'll do a class at your school. Thanks Lee

[@SchoolofWok]

Thank you! Hope you enjoy the book!

[@ALEMADEO]

Best explanations ever!!! Greetings from Brazil!

[@jennyramrattan803]

Hi Jeremy love yr recipes and thank you for taking yr time to explain everything. Its all so delicious. Cld you make broccoli and beef stir fry please thanks .Thanks again from Trinidad &Tobago in d Cariibbean we love yr cooking .KEPP ON COOKING MY FRIEND ITS YR PASSION

[@jennyramrattan803]

Hey Jeremy if you dont have a wok what other pot u can use in its place?Thanks for answering our questions too.

[@SchoolofWok]

Thank you, Jenny! We have a beef and broccoli video here kzbin.info/www/bejne/fmekpWuwjKeUqK8 - Lee

[@SchoolofWok]

You can use just a normal pan if you don't have a wok! - Lee

[@home2barry]

I made this a few times , but I just made it with fish sauce instead of light soy, and to my surprise... it taste a lot better than with light soy. It's a must try with fish sauce. (But remember you need to use less fish sauce than you would with light soy)

[@tequilla1511]

Thanks for a great teaching session. The noodle dish looks spectacular. I believe you are using an induction cooktop specially designed for a wok. At what heat setting do you have your cooktop such that your wok maintains it's heat?

[@SchoolofWok]

Glad you enjoyed the video! We are using an induction hob for woks, we would have been using high heat for the stir frying - Lee

[@Lovals]

I will definitely try this recipe. It looks so delicious my mouth is watering👌

[@SchoolofWok]

It was so good! - Lee

[@rosemariechua5568]

The best cooking channel 👏👏👏thanks jeremy 👍

[@SchoolofWok]

Thank you! - Lee

[@lousekoya1803]

Yes I agree !!.................He is great to watch !!

[@freddybereydin64]

Hi love your videos was just wondering can you use the same paste for Singapore fried rice too

[@SchoolofWok]

You can give it a go! - Lee

[@sharonharding3478]

Gonna try this one can't wait x

[@SchoolofWok]

Let us know how it goes! - Lee

[@novmbr70jesuslovesyou72]

One of the best take out I ever had. . Singapore rice noodles. Yum!

[@SchoolofWok]

Now you know how to make them! - Lee

[@marieta.s]

I tried your recipe and I made my first ever stir fry. It was good and reminded me of my time living in Asia. My only issue was that the food lacked a bit of oiliness so I was wondering if I can double the dose of soy sauce snd sesame oil when preparing the sauce.

[@Moonlightkiller003]

Wow. Just cooked it and im eating this right now. Incredible. Very delicious!

[@SchoolofWok]

Excellent! - Lee

[@jmcb8440]

Great vid and good lesson on cooking techniques for woks. Please make a vid for cooking Laksa!

[@richardwindsornomura]

OK.. This works well... I have a question tho. when I made it the noodles broke up into little pieces...was that because the noodles were over cooked or did I tummy and head them too hard?

[@SchoolofWok]

They may have been overcooked and you may have been doing the tummy and the head too hard, it's hard to tell without actually seeing it!

[@patisapta4183]

I love your videos. You explain the process so good! Keep em comin mate!

[@SchoolofWok]

Thank you! - Lee

[@paigewillow8768]

My fav noodle dish but cant replicate. Will try this version next time though ✌🏼

[@SchoolofWok]

Hopefully you like it! - Lee

[@flARTlife]

If you cook like that in a normal home kitchen, smoke alarm will be triggered. Take the eggs out before you cook the pepper, put everything back in at the end, and turn the heat off when you put in the noodles, the remaining heat is enough especially if you use an electric stoves

[@jameh888]

Delicious 😋 I'll try it tonight..Ty😘

[@asmeenkhalik5447]

Jeremy , you are the best. Just love your recipes and your style of cooking. Keep them coming. Regards from NZ.

[@SchoolofWok]

Thank you! - Lee

[@DRAGNET-pn5vf]

THANK YOU FROM AMERICA!!! 👍🏻🇺🇸✌️

[@stephenmoran620]

Man I love your vids, your personality is great for this stuff. And your recipes are always amazon, everyone iv tried has been terrific! I think that's why my fiancé said yes 😂😂 cheers brother. Stay healthy 😊👌

[@SchoolofWok]

Haha, glad to hear it! Thanks! - Lee

[@simongeorgiou8188]

what is the Kw output of the induction hobs your are using?

[@SchoolofWok]

Not sure, they're getting removed soon, unfortunately! - Lee

[@jap2714]

Fantastic Jeremy, can't wait to cook this

[@SchoolofWok]

Thanks for your suggestion, John. It was simply delicious! - Lee

[@willboddy1112]

I live in Barcelona, SoW-Wok arrived yesterday so I seasoned the wok and attempted my first dish - Singapore Noodles. It was good, but could have been better. I think my downfall was selecting a vermicelli noodle that was too thin (like angel hair?), your noodles looked thicker.

[@SchoolofWok]

Glad to hear it! Yeah, maybe try a thicker noodle next time!

[@YvonneMcSherryWesties4678]

OMG! Just made tonight and better than restaurant food! Can't believe it, so good xx

[@SchoolofWok]

Glad you enjoyed it! - Lee

[@kn0wl3dgehunt3rs8]

So technical yet so simple and easy...

[@aaronharris5275]

The tummy and the head stirring technique. Is it that essential? I have been trying it but like you I seem to loose control of some of my ingredients and they fly out everywhere. Looks tasty though will be trying this one out! Cheers Aaron

[@SchoolofWok]

It's used to incorporate the sauce ingredients/mix everything through thoroughly! It's also a great way to regulate the heat of the wok. Don't worry too much about the ingredients coming out of the pan, just chuck them back in! - Lee

[@jamietodd1675]

This is the best recipe for this dish

[@SchoolofWok]

Thank you! - Lee

[@msmilamorena6181]

Going to make this for my birthday😊😊😊😊😊

[@williamwimbourne856]

Very helpful Thanks you.

[@SchoolofWok]

You're welcome! - Lee

[@hansaxelschumann]

Ziet er schitterend uit. Ik ga aan de slag 👍

[@IaMYip]

Hi, is there a way to buy your cooking equipment online? I'm particular interested in your shorter version of the wok ladle :) Enjoy your cooking vids btw! Singaporean noodles one of my favorite dishes - thankyou!

[@SchoolofWok]

Thank you! We have links to our Amazon stores in the description of our videos :)

[@zayyar5051]

I love the video so much, what I want to see in the next video is Fried Char Kway with 2 perfectly boiled eggs and 1 Fried Spicy Thigh Chicken.

[@duhusker4383]

So simple to make and so delicious too. I've cooked it a couple times and I absolutely love it!

[@SchoolofWok]

Good stuff! - Lee

[@tab1356]

Great job. Recipes looks delicious worth watching.

[@SchoolofWok]

Thank you! - Lee

[@notfadedyet]

This was perfect 👍🏻🥰 Thank you 🙏🏻🥰

[@SchoolofWok]

Glad you liked it!!

[@jlittsey6243]

I noticed you using an induction wok cooker. How do you like it compared to traditional fire base cooktops

[@SchoolofWok]

The main difference would be the actual temperature that the wok gets to, but it still works fine! - Lee

[@jlittsey6243]

Is it less or more in actual degrees. Also would you say it’s more or less controllable than with flames.

[@balmatieramdass5880]

Your amazing! Going to make this for my family 💕💕💕💕💕💕

[@markcolston7043]

what is the best oil to use?

[@paulturpin349]

I love it......I buy so much from your company.....but I still can't buy the big knife....to make my cooking set complete....I will join your class .....

[@SchoolofWok]

How comes you can't buy the cleaver, is it a problem on our end? - Lee

[@balmatieramdass5880]

I'm so gonna make this Thanks for sharing

[@terridelgiudice6002]

Which size wok are you using? Thank you.

[@SchoolofWok]

I think it's a 14" wok - Lee

[@terridelgiudice6002]

@@SchoolofWok Thanks!

[@jamesw7624]

Tried this last night and thought it was very nice. I used more noodles than you did so I probably needed to add a little more spicing but still enjoyed it. Making the chicken chow Mein recipe tonight but going to use beef instead 😊.

[@SchoolofWok]

Excellent! Let us know how the chow mein comes out! - Lee

[@jamesw7624]

@@SchoolofWokjust eating it now and I must say it's better than a Chinese takeaway. Tastes amazing thank you so much

[@SchoolofWok]

Good stuff! - Lee

[@ana-7421]

Nice!! Can’t wait to try! Is it okay if we use normal soy sauce (instead of the light and dark soy sauce)?

[@SchoolofWok]

Light and dark soy are normal soy sauces, what is normal soy sauce to you? If you don't know the difference, you're probably using one or the other. If it doesn't coat the bottle when you swirl it around, it is light soy. If it does coat it, then it is dark soy! - Lee

[@ana-7421]

@@SchoolofWok oh okay thank you!!

[@gailbrowne7894]

Thank you for lovely recipe .

[@SchoolofWok]

You're welcome! - Lee

[@nutansisodia315]

Yum yum yummy 😋 thank you 🙏!!

[@SchoolofWok]

You're welcome! - Lee

[@mwfxtechnicalanalysis9136]

Hey Jeremy, watched plenty of your videos on school of work. Great job, super tasty looking and going to try the chow mein and singapore fried noodles! Soak and dry the noodles, what a tip!! To make it healthier could I use the fry light oil spray?

[@SchoolofWok]

Not sure if it'll come out the same but there's no harm in giving it a go! - Lee

[@mikebrat5167]

Dear Jeremy, is there any chance you can make a video about chili oil? I have eaten this amazing dark chili oil in a Cantonese restaurant in Kolkata. It was not too spicy and the savoryness was amazing. I couldn’t find any recipe video of this kind of oil. They served it with did sum:) The oil I mean is but sticky, dark in color and you have to scrape it out with a spoon. The flakes are not loose. Big thanks for your great videos 🙏🏻

[@SchoolofWok]

Hi Mike, we have made a video about chilli oil here: kzbin.info/www/bejne/eJu8hX-MbcySgLs - Lee

[@mikebrat5167]

School of Wok Thanks a lot for the link! Will make it and give you feedback soon :) I am happy to see how you create the jam like consistency with soy and sugar. I am sure this comes very close to what I had at that restaurant :)

[@SchoolofWok]

You're very welcome! - Lee

[@Dundatta258]

Excellent video.... looking forward to more videos I'm a big lover of Asian dishes

[@SchoolofWok]

Thank you! - Lee

[@diobalague2329]

May I use curcuma instead of curry or does it change the taste dramatically ? Regards from VENEZUELA 💛💜⭐8💗🙋!!!

[@SchoolofWok]

It would probably change the taste quite a bit! - Lee

[@lorrie2878]

I always hear chili powder, but which kind? I have California (mild), New Mexico (spicier), Korean (mild), cayenne (spicy), Chipotle (smoky, heat varies). Any advice, folks? Jeremy? I desperately need to make this dish!

[@notredame3727]

Best way is maybe try everything and then decide which one is your favorite flavour.

[@lorrie2878]

, thank you for answering. First time I have had a response from KZbin comments. That is my basic method, I guess. I am not an authentic cook of any cuisine. I do save the chipotle for Mexican food.

[@SchoolofWok]

Cayenne is usually good to use! - Lee

[@lorrie2878]

@@SchoolofWok thanks!

[@Bhargav141]

You are the best, I make my dishes as per your tips eg. Tummy and head, that make it super simple and delicious..

[@SchoolofWok]

Thank you, glad you enjoy our content! - Lee

[@yudo2639]

7:28 can you give me link of that ingredient, it's quite similar looking like banana flower, i want to know what is this ingredient you used, I'm so confused

[@aishling625]

beansprouts

[@yudo2639]

@@aishling625 is this banana flower ?

[@aishling625]

K - POP - LoVe no it looks like banana flower but it’s bean sprouts ;)

[@yudo2639]

@@aishling625 ohh. Thanks a lot

[@macnutz4206]

Thank you,now I know the basics of that wonderful flavour I associate with Singapore noodles.

[@SchoolofWok]

Thank you for the comment, happy wokking! - Lee

[@macnutz4206]

For dinner tonight, I made vegetarian chow mein based on your chicken chow mein video. The wife was thrilled. I used less flavouring agents than my previous method and we both enjoyed the out come.

[@SchoolofWok]

That's brilliant to hear, we're glad you enjoyed the recipe! Stay tuned on our channel for more! - Lee

[@Loke2112]

Jeremy thank you so much. I learned a great deal just watching this video. Between the Wok Clock and the head and belly I see next level food coming to my families plates very soon.

[@SchoolofWok]

Excellent to hear, Tony! We hope your family loves the food! - Lee

[@micheline75018]

One of my favorite dishes! I discovered Singapore noodles at the Imperial Choisy restaurant in Paris. Been going there for at least 30 years (with different owners,of course). But the dish is still the same. Will try yours, which looks even better, as soon as I can go to the Asian store to get bean sprouts!! :-)

[@SchoolofWok]

Excellent, hope you enjoy it just as much as we do! - Lee

[@paulmaking1980]

Your Singapore noodles looks & tastes delicious bro!