Singapore-style noodles

Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5; Cantonese Yale: Sīngjāu cháaumáih) 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-style noodles

Singapore-style noodles
Type	Noodle
Place of origin	Cantonese restaurants in Hong Kong
Main ingredients	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
Media: Singapore-style noodles

Singapore-style 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 Sing Chow bee hoon, where Sing Chow is a poetic name for Singapore, in neighbouring Malaysia.^[5]

See also

• Char kway teow
• Mie goreng and mee goreng
• Otchahoi, a stir-fried noodle dish of Japanese origin, also associated with Singapore