Image By Hetty McKinnon, Abstract
This particular recipe is a bit of a happy accident – it came about one day when I was making Singapore noodles and I spotted a bottle of New York Shuk’s Shawarma spice on the condiment tray next to my wok. I unscrewed the lid and took a whiff – I loved the smell so much, I instantly decided to use the shawarma instead of the curry powder. The result was spectacular, and suddenly, shawarma noodles became a thing! Of course, if you want to make traditional Singapore noodles, simply substitute the shawarma spice with a mild curry powder…Read More
