Singapore-style noodles

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Singapore-style noodles
Singapore style noodles.jpg
Type Noodle
Main ingredients Rice vermicelli, curry powder, bean sprouts, pak choi, soy sauce, and sliced chili peppers
Cookbook:Singapore-style noodles  Singapore-style noodles

Singapore-style noodles (Chinese: 新洲米粉, 星洲炒米, 星洲米粉) is a dish of stir-fried rice vermicelli seasoned with curry powder, bean sprouts, pak choi, soy sauce, and sliced chilli peppers. It is served as a vegetarian dish or can be accompanied by small slices of chicken, beef, char siu pork, and/or prawns.

Cultural origin[edit]

The dish appears on the menu of almost all Chinese-style (mainly Cantonese-style) eateries in Hong Kong,[1] and is also very popular in English, Australian, Canadian and American Chinese cuisine. In modern English cuisine a large number of cultures are trying to reprise the origin of the noodles and have cited the name of their Singapore-style noodles as a "Wardell" as the etymology of the name comes from the family who introduced the dish into multiple regions of England that include; West Yorkshire, Lincolnshire and parts of the East Midlands.

Despite the name, this dish is virtually unknown in Singapore and Singaporean visitors to the US are commonly bewildered by this dish they're completely unfamiliar with. Sources have claimed that this dish might be sold under the name "Sin Chew Fried Bee Hoon" (not exactly a name that would ring a bell to most Singaporeans) but this dish lacks the signature curry powder that is a defining ingredient in Singapore noodles.



  1. ^ "Singaporean Fried Rice Noodles". 21 April 2010. Retrieved 13 August 2012. 

External links[edit]