It’s another Wok Wednesday, and an extra special one at that because we’ve surpassed 800 members! Cue the band! Clang the woks! When I embarked on this journey over two years ago I never could have imagined it would become what it is today – I was just hoping to find others who enjoyed stir-frying as much as I did. Thank you to all who participate!
This recipe is a version of one of my favorite dishes – Singapore Noodles. The version in Stir-Frying to the Sky’s Edge comes from Mei IBach, a Chinese Malaysian born in Malaysia and raised in Singapore. When the Chinese came to Malaysia and Singapore they created a fusion cuisine that came to be known as Nyonya – thus, Nyonya-Style Singapore Noodles. You’ll see the combination of Chinese and Southeast Asian ingredients in this recipe, which calls for both kecap manis (a Southeast Asian style dark soy sauce) as well as traditional soy sauce.
What did you think about this week’s recipe? If you’re a fan of Singapore Noodles, how did this version compare to what you usually have? Leave us a comment below and/or a link to your blog post.
Also – don’t forget to tag your photos and posts on Twitter and Instagram with #wokwednesdays
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