The key to making this dish is not to overcook the noodles, as they will be soggy if you do. I use Wai Wai dry rice noodles; you may want to experiment if using a different brand.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/95046445/Recipe-How-to-nail-Singaporean-fried-noodles
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