Singapore has a rich food history which is a mix of Chinese, Indian and Malay influences. This is evident by the fact that most Singaporeans take to the outdoors to order from the tens of thousands of food stalls.
The Singapore Noodle can be best summed up as a Chinese (Cantonese mainly) tossed dish with turmeric added. The yellow tinge makes it more eye-appealing to eat.
This dish is one of the most sought-after dishes in Singapore. It’s spiced, saucey and absolutely yummy. While traditionally, egg is used to thicken the sauce, I have avoided that ingredient in this recipe.