I have these noodles occasionally, but coincidentally had half a pack yesterday and the remainder this evening, in a stir fry, Faux Singapore Noodles". It wasn't at all authentic, but the spices were right, with a little help from Tesco.
I can't think where I read it, but once I learned an extra step in their preparation, I enjoyed them more. They have no flavour, but just act as a decent carrier from time to time.
What I learned is that the noodles must be drained and rinsed until the fishy smell is gone, then drain in a colander. Then, heat a dry wok or frying pan until very hot. Tip the noodles (or "rice") into the dry pan and keep the noodles or rice moving as the water evaporates off. It seems to take ages, and it's certainly a few minutes, but when they are drier, they are much nicer whatever you do with them. In my Faux Singapore Noodles, they were coated with the oil and spices I cooked the veg and meat in, but it's not a wet dish, as it would be if it were a Vietnamese Pho dish, but it just makes it a bit more authentic.
I can't cope with a whole pack at one sitting or I end up with bloating and some other digestive discomfort.
Do try the dry frying though. It does make a difference.
