Singapore-style noodles

"Singapore"-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōuchǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns, yellow in colour, and with no connection to Singapore.[1]

Singapore-style noodles
Singapore noodles
Alternative namesXing Zhou Mi Fen (in Singapore)
TypeNoodle
Place of originCantonese restaurants in Hong Kong
Main ingredientsRice vermicelli, curry powder, bean sprouts, pak choi, soy sauce, and sliced chili peppers
Variationsvegetarian

Singapore noodles are very commonly found at Cantonese-style restaurants and take away eateries in Hong Kong.[2][3] The dish is also very popular in the Chinese cuisines of many countries, including Australia, Canada, and the US, and in some Indian restaurants in Tamil Nadu, India.

The dish has no connection to Singapore, where it is not known, but there is a 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.[4] The dish can be found at various Tze Char outlets across the island. Unlike Singapore noodles, Xing Chow Bee Hoon uses tomato paste, and does not necessarily use curry powder.[1]

See also

References
  1. Meru (31 July 2016). "Debunking the Myth: Singapore Noodles". Medium.
  2. "Curried Singapore Noodles: Probably Not From Singapore, Still Delicious". Serious Eats. Retrieved 4 October 2016.
  3. Cloake, Felicity (2 October 2013). "How to make perfect Singapore noodles". The Guardian. Retrieved 4 October 2016.
  4. "Xing Zhou Mi Fen (星洲米粉) Malaysian Style Noodles". Second Act Kitchen. Retrieved 30 November 2020.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.