Sunday, 25 May 2008
Was feeling famished whilst doing housework when I realised I had not had breakfast and had a sudden yearning for dried noodles Singaporean version.
Proportions depending on your choice and preference.
1. Chinkiang Vinegar
2. Tomato sauce
3. Chili Sauce
4. Oyster/light sauce or both
5. Pork lard preferably* or onion oil
Before adding cooked noodles into sauce, ensure you have added at least three tablespoons of hot stock or hot water to the sauce, mix well before adding noodles of your choice.
This will ensure there is enough gravy for the noodles to absorb the full flavour of the sauce.
Serve with ingredients of your choice.