Singapore style noodles

Singapore style noodles

Singapore-style noodles (Sing Chow Mai Fun in Cantonese) is a dish of stir-fried rice vermicelli seasoned with curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns. Despite its name, the dish is not native to Singapore.

History

The origins of Singapore-style noodles are unclear. The dish is not known in Singapore, and the name is not used there for any local dish. It is thought to have been created by Cantonese cooks in Hong Kong, who served it as a street food, and later brought it to Chinatowns in western countries such as the United States and United Kingdom.

Preparation and ingredients

Singapore-style noodles are made from thin rice vermicelli, which are first soaked in water until they become soft and pliable. The noodles are then stir-fried in a wok, along with a variety of ingredients. The dish is typically seasoned with curry powder, which gives it its distinctive yellow color.

The choice of meat and vegetables can vary, but common ingredients include chicken, beef, char siu (barbecued pork), prawns, bell peppers, onions, and bean sprouts. The dish is often garnished with fresh coriander and served with lime wedges on the side.

Variations

There are many variations of Singapore-style noodles, depending on the region and personal preference. Some versions may include additional ingredients such as mushrooms, carrots, bamboo shoots, and water chestnuts. In some regions, the dish may be served with a side of chili sauce or soy sauce.

See also

• Chow mein
• Lo mein
• Pad Thai
• Rice vermicelli

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