Singapore-style noodles

Singapore-style noodles
Type	Noodle
Place of origin	Hong Kong
Created by	Cantonese restaurants
Main ingredients	Rice 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
Variations	vegetarian
Media: Singapore-style noodles

Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5; Cantonese Yale: Sīngjāu cháaumáih) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat – most commonly char siu pork, prawn, and/or chicken.^[1]

Singapore-style noodles are a Cantonese creation, common in Cantonese-style and takeaway restaurants in Hong Kong. Despite its name, it is unrelated to Singapore, similar to how Swiss wing is unrelated to Switzerland.^[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]

• Char kway teow
• Mie goreng and mee goreng
• Otchahoi, a stir-fried noodle dish of Japanese origin, also associated with Singapore
• Currywurst, another dish created to use British-supplied curry powder

• BBC Food recipe