Shawarma “Singapore” Noodles With Corn and Cauliflower

This dish is a riff on Singapore-style curry noodles. Our whole family adores Singapore noodles, especially my mother’s version—when my son Huck was a baby, he loved them so much she made them for his first birthday party. This particular recipe is a bit of a happy accident—it came about one day when I was making Singapore noodles and I spotted a bottle of New York Shuk’s shawarma spice on the condiment tray next to my wok. I unscrewed the lid and took a whiff—I loved the smell so much, I impulsively decided to use the shawarma instead of the curry powder. The result was spectacular, and suddenly, shawarma noodles became a thing! Of course, if you want to make traditional Singapore noodles, simply substitute the shawarma spice with a mild curry powder. Also, I've included individual spices here, but if you have premade bottled shawarma spice, you can definitely use that (I recommend New York Shuk’s).