|Alternative names||Xing Zhou Mi Fen (in Singapore)|
|Place of origin||Cantonese restaurants in Hong Kong|
|Main ingredients||Rice vermicelli, curry powder, bean sprouts, pak choi, soy sauce, and sliced chili peppers|
This dish is known as Xing Zhou Mi Fen (星洲米粉) in Singapore. It is very commonly found at Cantonese-style restaurants and take away eateries in Hong Kong. The dish is also very popular in Australian Chinese, Canadian Chinese, American Chinese cuisine as well in some Indian restaurants in Tamil Nadu, India.
Although the dish is not available in Singapore, a variant known as Xing Chow Bee Hoon (星洲米粉) can be found at various Tze Char outlets across the island. Unlike the Singapore noodles found in the US, Xing Chow Bee Hoon does not use any curry powder.
- "Curried Singapore Noodles: Probably Not From Singapore, Still Delicious". Serious Eats. Retrieved 4 October 2016.
- Cloake, Felicity (2 October 2013). "How to make perfect Singapore noodles". The Guardian. Retrieved 4 October 2016.
- "Debunking the Myth: Singapore Noodles". Medium. 1 August 2016. Retrieved 24 July 2019.
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