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| Singapore Rice Noodles With Bacon |
The use of curry powder in these noodles is what sets it apart from other noodle dishes. Apparently, in Singapore this dish is called Hong Kong Noodles and in Hong Kong it's called Singapore Noodles. Sort of like French Fries which cannot be found anywhere in France. When it's cooked properly, these noodles are to die for. Otherwise, if the curry powder tastes raw, they are horrible. I prefer to boil the curry powder in chicken stock before soaking rice noodles in the broth.
Singapore Noodles are most commonly made with shrimp and pork, but I used ground chicken and bacon. To make my life easier, I used fresh cole slaw mix which contains cabbage, carrots and other julienned vegetables. This dish can be prepared in under 30 minutes, is filling and very satisfying.
