Shawarma ‘Singapore’ noodles with corn and cauliflower

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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.

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