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Asha Gomez's Singapore Noodles
Recipe by: Asha Gomez
Serves 6 people
Excerpted from I COOK IN COLOR: Bright Flavors from My Kitchen and Around the World by Asha Gomez and Martha Hall Foose. Copyright © 2020. Available from Running Press, an imprint of Hachette Book Group, Inc.
I’ve loved Singapore noodles ever since I first tried them at a take-out joint in Queens, New York, more than 25 years ago. I quickly learned how to make my own version and made it weekly during my college years. This dish continues to show up in my weeknight dinner rotation because Ethan loves it, too. And the leftovers are an excellent lunch for him to take to school. It also freezes really well, so I make extra. That way, Ethan can grab a lunch to go and zap it in the lunchroom. There’s a lot of prep for this recipe, but it’s super-simple to make.