Singapore Noodles: How To Make the Best Chinese-Takeaway-Style Singapore Noodles

Authentic Chinese Takeaway Style Singapore Chow Mein by Head Chef Tak-man Li at Hong Kong Fusion Takeaway, Unthank road, Norwich.

[@georgefarrington895]

Lovely, it looks so tasty.

[@MartinKillips]

My mother, Chinese-Malay who grew up in Penang, used to add liver as well as the chicken/pork/prawns/egg. It added a depth to the meal that improved the taste - if that's possible! Only one observation to add, and it is about quantities. The normal sized domestic wok is far too small to cook for a large gathering/ I often have to make this for 8-10 people so I bought a huge wok. A domestic gas hob is legally restricted in terms of the size of the gas jet allowed so there are always problems getting enough of the larger wok surface heated sufficiently. I have solved by using my outdoor gas hob which is directly linked to a large bottled gas as this has a greater gas flow. I bring the hob into the house and place it on the domestic cooker and place the gas bottle close by. This solves the problem so I can use the large wok.

[@garyhyndman1105]

Mate,that is by far the most informative and appetising instruction video I've watched for making Singapore noodles. This will be my go to manual when I get round to it this weekend. Thanks.

[@auvu8738]

Very delicious looking dish

[@elizabethupchurch4588]

Oh my gosh , it looks so delicious ..!!!!👏👍♥️♥️♥️♥️♥️♥️♥️♥️

[@TommyGunner86]

looks great!

[@lisatyscott920]

Looks really delicious

[@milessamillano6645]

I absolutely miss Singapore 🇸🇬 food. I cook this for the 1st time 2 weeks ago for international food fair. I chose Singapore food since I was been there for a long time. I cook, chicken curry pie, Singapore noodles but I don't have enough ingredients cos I'm currently iin Ireland, and I made pineapple tart as well. But this recipe recipe of yours it's differently definitely perfect. I will cook this next time.

[@herby375]

Very good!!!

[@user-di2on5gl2d]

My favorite along with Beef Chow Fun .

[@unclestuka8543]

You are the greatest, wish I lived next door to you 🤗

[@nipunyadav500]

Curry pwd in singapore noodles.... Woh👏👏👏👏👏

[@samgarrod4781]

Is essential

[@rgseven6557]

He is right.

[@georgefarrington895]

Yep every time.

[@ME-lz1mx]

😋😋😋

[@rohinisivamurthy5279]

I simply love Singapore and noodles of course! But I tried looking for this in the Korean market but did not know what to look for in the isle. What is the name of the noodles?

[@rubenhillado735]

Pls try next the best SINGAPORE FRIED RICE it is one of the best I have tried in Singapore.. Please...

[@lateboomer88]

Can you give more info about the wok that you use? Thank you.

[@mscekennedy]

👍

[@honestreviews231]

Where the noodles pre cooked or dry or softened in water ? Or are they bought all loose like that

[@hongkongfusiontakeaway9892]

The noodles come in dried so you do need to pre-soak in boiling water for about a minute or two. Hope you enjoy making them!!!

[@honestreviews231]

@@hongkongfusiontakeaway9892 thankyou :)

[@alanbrowning4476]

No msg ???

[@strand195]

It’s a great dish, packed full of flavour but for those who don’t know….. it has actually zero connection to singapore, neither restaurants or hawkers sell this. It’s very much a Cantonese creation. Nonetheless, this and char siu Ho fun are my favourite types of noodles when I go to the take away.

[@thomascardwell6031]

what type of wok is that?

[@jasonwong6369]

looks like a joyce chen

[@TuLamLay]

It could be something like La Gourmet Nitrigan 30cm. IMHO, it's so heavy for everyday use. When tossing food with it, you don't have to go to fitness center for weight-lifting anymore.

[@hongkongfusiontakeaway9892]

It’s a “Dexam” from TK Max. It’s very robust and has a flat base for home use. Also it is harder to burn stuff. I think I paid £16.99 for it. Hope this helps.

[@matthewelwell12]

No msg?

[@Fractal379]

optional

[@ahmedm6041]

Wish we could hear the chef better.🙏

[@dmarie517]

You had me until you added salt then said "all the way from Singapore"...LOL It's a Cantonese dish that was introduced in Hong Kong. But this is another interesting way to make it.

[@sherienur]

Apek talk to much ..bla bla