| Singapore-style noodles | |
| Country: | Cantonese restaurants in Hong Kong |
| Type: | Noodle |
| Main Ingredient: | Rice vermicelli, curry powder and turmeric, char siu and/or shrimp or chicken, red and green bell pepper, onion, garlic chives or green onions, bean sprouts, and topped with sesame |
| Variations: | vegetarian |
Singapore-style noodles is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.[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. There is a similarly-named stir-fried noodle dish known as Xingzhou mifen (Chinese: 星洲米粉) or Xing Chow bee hoon, where Xingzhou is a poetic name for Singapore, in neighbouring Malaysia.[5]