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 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.[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]
See also
References
- ^ KW Kwan (November 13, 2017). "Singapore noodles recipe (rice vermicelli) – How to stir-fry". Tasteasianfood.com (in Indonesian). Retrieved 2021-03-30.
- ^ "Curried Singapore Noodles: Probably Not From Singapore, Still Delicious". Serious Eats. Retrieved 4 October 2016.
- ^ a b Cloake, Felicity (2 October 2013). "How to make perfect Singapore noodles". The Guardian. Retrieved 4 October 2016.
- ^ "Not made in Singapore: The curious case of Singapore noodles". SBS Food. Retrieved 2024-02-26.
- ^ "Xing Zhou Mi Fen (星洲米粉) Malaysian Style Noodles". Second Act Kitchen. Retrieved 30 November 2020.
External links
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