Singapore Noodles
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| Type | Noodle |
|---|---|
| Place of origin | Cantonese restaurants in Hong Kong |
| Main ingredients | Rice vermicelli, curry powder and turmeric, char siu and/or shrimporchicken, red and green bell pepper, onion, garlic chivesorgreen onions, bean sprouts, and topped with sesame |
| Variations | vegetarian |
Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawnorchicken.[1]
Singapore noodles are a Cantonese creation, and are common in Cantonese-style and takeaway restaurants in Hong Kong.[2][3]
The dish dates back to just after World War II, having been developed by Cantonese chefs who wanted ways to use curry powder—which had been introduced through the British colonies.[4]
The dish itself has no connection to Singapore, where it is not well-known.[3] There is a similarly-named stir-fried noodle dish known as Xingzhou mifen (星洲米粉) or Xing Chow bee hoon, where Xingzhou is a poetic name for Singapore, in neighbouring Malaysia.[5]
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