Singapore style noodles may not have originated in Singapore actually, according to Wikipedia! This dish known as Xing Zhou Mi Fen in Singapore and is a vermicelli based dish. Interesting!
- Place noodles into boiling water and cook for 2 minutes.
- Mix seasoning powder and oil together in a plate while noodles are cooking.
- Drain noodles well and transfer to plate.
- Mix noodles with seasoning and serve
Standard block of wheat noodles by KOKA.
The seasoning powder and oil have a beautiful color on them! While the seasoning powder is a mix of tomato powder, garlic, ginger, chilli and paprika, the seasoning oil is canola based and seems to be infused with some chilli.
A very pretty bowl from Bangkok!
Firstly, the seasonings coat the noodles really well with a light oily coating that leaves a lingering taste on your lips! Secondly, the noodles have a great chew to them (be sure not to over cook them).
The taste is a great balance between spiciness and sweetness. The paprika in there does its magic too and lends this incredible smoky flavor to this dish.
Added a chicken sausage, purely for fun purposes because this needs no add ons honestly.
Was expecting this to be spicier than it actually is (I mean did you look at the mean colors on that seasonings!).
I am going to stock up on these for sure, it makes for a very comforting bowl of instant noodles.
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