Although this noodle stir-fry bears Singapore's name, it was actually invented by Cantonese chefs who wanted to honor the country's vibrant cultural mix. To turn this into a weeknight dish, try substituting honey-cured…
If you like, a drizzle of white truffle oil just before serving makes this soup especially fragrant and luxurious. For the mushrooms, try a mix of half chanterelles or cremini…