Asha’s Singapore Noodles
Inspired by the cuisines of Malaysia and Singapore and filtered through the lens of NYC Chinese takeout, this delightful, warming dish shows off the coziness of curry.
Astonishingly comforting curry
“I was introduced to curry noodles by an aunt who spent most of her life in Malaysia and Singapore, so the dish is full of happy memories for me. I’ve been tinkering with my recipe for years, and each version has its own unique beauty. This is one of my favorites.”
-Asha Gomez
Spices in this Recipe Card
California Garlic Powder
Pungent and spicy at first, the flavor mellows and sweetens considerably as it cooks. Great for garlic bread, dry rubs, or anywhere you need a quick hit of garlicky goodness.
Gilroy, California claims itself as the garlic capital of the world, but there’s a strong challenger in the midwest: the name Chicago is adapted from a Native American word for wild garlic.
& I Cook in Color
Meet
Asha Gomez
It was Asha’s love of experimentation that led her to interweave the culinary traditions of Kerala in Southern India and her adopted home in the American South. The result was the award-winning cookbook My Two Souths, and a deeper passion for exploring the relationships between global cuisines. That drive is on full display in her new book, I Cook in Color, and in her Atlanta culinary studio The Third Space.
Lunch. It sounds weird, but I’m a full time career woman and a mom, so my life revolves around my kid and his needs. The afternoon reprieve of lunch, alone or with a few friends, is something I cherish.
My mom's spice tin.
Mango - the Kesar mango to be specific. But not president; it should rule the world. It will ruin you for every other mango on Earth. It’s just that perfect.
All the spice, twice as nice
(Because bulk isn't always bettter)
Cook In Color
Adaptable recipes destined to become meal-planning mainstays. These techniques and spice blends are designed to let you add your favorite ingredients as the seasons change.