Singapore Noodles

Singapore Noodles (Simplified/Traditional Chinese: 星洲炒米; Pinyin: Xīngzhōu chǎomǐ; also Singapore mei fun) is a stir-fried rice-vermicelli dish seasoned with curry powder, typically mixed with shrimp, char siu or ham, egg, and vegetables. Despite the English name, the dish is closely associated with Hong Kong cha chaan teng and overseas Chinese restaurant menus rather than being a classical national noodle of Singapore. It is not the same as wheat-noodle Chow Mein or sauced Lo Mein.

Characteristics

Thin dried rice vermicelli (米粉) are soaked then stir-fried until lightly dry and fragrant with yellow curry spice. Protein mix often includes shrimp and roast pork; vegetables may include onion, cabbage, and scallion. Flavor is savory-curry rather than the soy-oyster brown of many American Chinese chow meins.

Ingredients (overview)

Rice vermicelli, curry powder, egg, shrimp, roast pork or ham, onion/cabbage, oil, soy. Variations add bean sprouts or green pepper. Distinct starch from egg wheat noodles used in Chow Mein and Lo Mein.

History and culture

Twentieth-century Hong Kong and diaspora restaurant repertoire; English menus list "Singapore noodles" beside Beef and Broccoli and Orange Chicken. The "Singapore" label is marketing geography, not a claim that the recipe is a Singapore hawker classic.

Serving and variations

Main or shared plate, often with rice on the side in Western Chinese restaurants. See Hong Kong Food, Chow Mein, and Lo Mein.

See also

• Hong Kong Food
• Chow Mein
• Lo Mein
• Beef and Broccoli
• Orange Chicken
• Yi Mein
• Cart Noodles
• List of dishes (A-Z)