Singapore-style noodles () is a dish of
stir-fried
Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and t ...
cooked
rice vermicelli
Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rathe ...
, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef,
''char siu'' pork, or
prawn
Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.
The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature' ...
s.
Singapore noodles are a Cantonese creation, and are very common in
Cantonese-style and takeaway restaurants in Hong Kong.
The dish itself has no connection to
Singapore
Singapore (), officially the Republic of Singapore, is a sovereign island country and city-state in maritime Southeast Asia. It lies about one degree of latitude () north of the equator, off the southern tip of the Malay Peninsula, bor ...
where it is not known,
[ although there is a similarly named stir-fried noodle dish known as ''Xingzhou mifen'' () or ''Xing Chow bee hoon'', where ''Xingzhou'' is a poetic name for Singapore, in neighbouring Malaysia.]
See also
*Char kway teow
''Char kway teow'' () is a stir-fried rice noodle dish from Maritime Southeast Asia and is of southern Chinese origin. In Hokkien and Teochew, ''char'' means 'stir-fried' and ''kway teow'' refers to flat rice noodles. It is made from flat r ...
References
External links
BBC Food recipe
Cantonese cuisine
Hong Kong cuisine
American Chinese cuisine
Fried noodles
{{China-cuisine-stub