Singapore Noodles...Wet

One important thing about stir-frying rice noodles, and other noodles, is to properly drain the noodles. You don't want the noodles to be dry and hard but you don't want to end up with stewed noodles either. This time, I was pressed for time and didn't drain the noodles well. The result is a plate that taste okay but the texture is not ideal. The important thing about singapore noodles is the curry powder, it has to be well toasted with the noodle to release all the great fragrance. Too make water make this impossible and the character of the curry doesn't come out as well as it should. Well, not bad for a quick meal but ...