Singapore Mai Fun

Used 2 TB soy and 1 TB fish sauce, otherwise followed the recipe. This is very tasty, but the serving size as given is silly unless you're feeding children or people with tiny appetites. We had this as a one-dish meal and my husband and I ate all of it.

Really enjoyed this dish, but made a few modifications... added a little mushroom (a good move), added extra red pepper because we like spicy food, and used surimi instead of the chicken & shrimp (but I bet shrimp would be pretty awesome in this dish). It was pretty easy to make, esp with the surimi.

I made this last night and it was excellent....definitely will add it to the rotation. I did not use shrimp, instead used 2 chicken breasts. Otherwise made according to directions. Picky kids ate it up, husband polished off any potential leftovers.

This is really good; really makes a more satisfying 3 servings. Quick. Substituted whole-wheat spaghetti.

This turned out well. However, not something I will have to make again.

Another good one. My wife and daughter who do not care for spicy food had seconds. I used ground red pepper instead of flakes and I also added some broccoli and cremini mushrooms that I had in the frig. Great addition. My daughter wont eat chicken so I doubled the shrimp and used vegetable stock. I roughly chopped up the noodles before mixing them in because they tend to become a big mat that you cannot mix in easily with the veggies otherwise. Will make this again.

This dish was good, but it certainly did now WOW me. All the flavor came from the bell peppers and green onions, so I think more veggies would help, or some extra seasonings or spice. I should mention that I did not add shrimp, maybe that was the problem????

This is such a yummy recipe! I love the flavors in this dish, but this version has much less oil and fat than the one served in restaurants. I have made it many times exactly as described and it always comes out fantastic! A real keeper!

I tried this recipe last night. It was wonderful. I shared it with friends and co-workers who thought I had ordered from the chinese take out. Exceptional.

This is spicy and delicious. We went back for 3rd's! I even forgot to add the salt and we didn't miss it. I did use green bell pepper instead of red, b/c that's what I had on hand.

At first I thought, "if I can get carry-out Singapore noodles, why bother learning to make it?". The answers: a) its fun, and b) its healthier. Didn't turn out exactly like carry-out, but tasted lighter and fresher. My husband added Penzey's Singapore seasoning to his-- mine made me very happy as-is.