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Singapore-style noodles

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Singapore-style noodles
Singapore Noodles
TypeNoodle
Place of originCantonese restaurants in Hong Kong
Main ingredientsRice 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
Variationsvegetarian

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

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References

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