About this recipe: This recipe is based on the spicy Singapore noodles you can get from your local takeaway. It uses fresh egg noodles as opposed to rice noodles, but just as tasty.
For the beef, substitute mutton or chicken cut into small pieces. For the prawn, substitute Chinese fishcakes or squid, cut into small pieces if desired.
This is different to the ordinary Chinese/Japanese soy sauces, which are not sweetened. Thai black soy sauce is made by fermenting soy sauce with sugar or molasses. It can be found in oriental supermarkets. If unavailable, use dark soy sauce with 2 teaspoons of sugar
Found in oriental stores. If this specific green is not available, substitute it for another oriental green, such as choy sum.
I made this dish this evening for the family, very easy to prepare just a bit time consuming, cooked great but a little disappointed on the flavour, after what felt like forever, peeling, chopping and pulsing I found myself covering my plate with yet more seasoning and soy sauce - 22 Jan 2013
I thought the 15 cloves of garlic and 10 chilli peppers sounded kind of crazy- but it's actually genius! The garlic isn't overpowering but the chili peppers definitely give it some kick! I tossed in some mushrooms and used udon instead of the noodles they recommend- I'd probably add more veggies if/when I make this again- but I really like veggies. oh yeah- and I think it needs a bit more light soy sauce in addition to the black soy sauce. Spicy, easy and yummy! - 25 Oct 2010 (Review from Allrecipes US | Canada)
I had to make a few changes due to ingredient availability in my area. I went to two different Asian markets and neither of them knew what the Chinese yellow noodles were. They recommended a fresh chow mein noodle (yellow in color) that they sold in their freezer section. All I had to do was thaw them out and they worked nicely with this. Chinese mustard greens are also not available so I used Napa cabbage instead. This one has great flavor but not for the faint of heart. I recommend taking the seeds out of the peppers. I would make a few changes in the steps if I made this again but overall a great recipe. - 09 Aug 2015 (Review from Allrecipes US | Canada)