My family often ate lunch at Cantonese restaurants on the weekend, and we’d usually skip ordering rice in favor of noodle dishes. We rotated through beef chow fun, chow mein, rice noodle rolls, and, once in a while, a curried rice noodle stir-fry called Singapore noodles.This dish was created by Cantonese chefs in Hong Kong (it’s unclear why Singapore is in the name) to use the curry powder that came with British colonial trade.
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