Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T10:08:36Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 18:08, 23 September 2026
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	{{#seo:		{{#seo:
	\|title=Singapore Noodles (星洲炒米) - Chinese Food Wiki		\|title=Singapore Noodles (星洲炒米) - Chinese Food Wiki
	\|keywords=Singapore Noodles,星洲炒米,Hong Kong Food,Chow Mein,~~American Chinese~~		\|keywords=Singapore Noodles,星洲炒米,Hong Kong Food,Chow Mein,curry vermicelli
	\|description=Singapore Noodles are a Hong Kong and diaspora curry rice-vermicelli stir-fry, distinct from Chow Mein and not a traditional Singaporean national dish.		\|description=Singapore Noodles are a Hong Kong and diaspora curry rice-vermicelli stir-fry, distinct from Chow Mein and not a traditional Singaporean national dish.
	}}		}}
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	'''Singapore Noodles''' (Simplified/Traditional Chinese: 星洲炒米; Pinyin: ''Xīngzhōu chǎomǐ''; also ''Singapore mei fun'') is a stir-fried rice-vermicelli dish seasoned with curry powder, typically mixed with shrimp, char siu or ham, egg, and vegetables. Despite the English name, the dish is closely associated with Hong Kong cha chaan teng and overseas Chinese restaurant menus rather than being a classical national noodle of Singapore. It is '''not''' the same as wheat-noodle [[Chow Mein]] or sauced [[Lo Mein]]<ref name="wp">[https://en.wikipedia.org/wiki/Singaporean_cuisine#Singapore_noodles English Wikipedia]</ref>.		'''Singapore Noodles''' (Simplified/Traditional Chinese: 星洲炒米; Pinyin: ''Xīngzhōu chǎomǐ''; also ''Singapore mei fun'') is a stir-fried rice-vermicelli dish seasoned with curry powder, typically mixed with shrimp, [[Char Siu\|char siu]] or ham, egg, and vegetables. Despite the English name, the dish is closely associated with Hong Kong cha chaan teng and overseas Chinese restaurant menus rather than being a classical national noodle of Singapore. It is '''not''' the same as wheat-noodle [[Chow Mein]] or sauced [[Lo Mein]].<ref name="wp">[https://en.wikipedia.org/wiki/Singaporean_cuisine#Singapore_noodles English Wikipedia note on Singapore noodles]</ref><ref name="scmp">[https://www.scmp.com/magazines/style/news-trends/article/3004285/where-are-singapore-noodles-if-they-are-not-singapore SCMP: where Singapore noodles come from]</ref>

	== Characteristics ==		== Characteristics ==

	Thin dried rice vermicelli (米粉) are soaked then stir-fried until lightly dry and fragrant with yellow curry spice. Protein mix often includes shrimp and roast pork; vegetables may include onion, cabbage, and scallion. Flavor is savory-curry rather than the soy-oyster brown of many American Chinese chow meins.		Thin dried rice vermicelli (米粉) are soaked then stir-fried until lightly dry and fragrant with yellow curry spice. Protein mix often includes shrimp and roast pork; vegetables may include onion, cabbage, bean sprouts, and scallion. Flavor is savory-curry rather than the soy-oyster brown of many American Chinese chow meins. Hong Kong café plates tend toward a distinctive turmeric-tinted curry aroma that travelers often fail to find under the same English name in Singapore hawker centres.<ref name="sbs">[https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/article/not-made-in-singapore-the-curious-case-of-singapore-noodles/fbbhq1034 SBS Food: Singapore noodles are not from Singapore]</ref>

			Soft contrast: Singapore's own vermicelli stir-fries and "Xingzhou" titled dishes in Malaysia/Singapore foodways may share Cantonese roots but typically lack the curry-powder identity that defines the Hong Kong/export plate.<ref name="sheere">[https://sheere-ng.com/singapore-noodles-the-curried-version-in-hong-kong/ Sheere Ng: curried Singapore noodles in Hong Kong]</ref>

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Rice vermicelli, curry powder, egg, shrimp, roast pork or ham, onion/cabbage, oil, soy. ~~Variations~~ add ~~bean sprouts~~ or ~~green pepper~~. Distinct starch from egg wheat noodles used in [[Chow Mein]] and [[Lo Mein]].		Rice vermicelli; curry powder; egg; shrimp; roast pork or ham; onion/cabbage/sprouts; oil; light soy. Western takeout versions may add bell pepper or swap proteins freely. Distinct starch from egg wheat noodles used in [[Chow Mein]] and [[Lo Mein]]. Overview only—not a recipe.

	== History and culture ==		== History and culture ==

	~~Twentieth~~-century Hong Kong ~~and diaspora~~ restaurant ~~repertoire~~; ~~English menus list~~ "Singapore noodles" ~~beside [[Beef and Broccoli]] and [[Orange Chicken]].~~ The "Singapore" label is marketing ~~geography, not~~ a claim that the recipe is a Singapore hawker classic.		Food writers generally place the curry vermicelli plate in mid-twentieth-century Hong Kong restaurant culture, when curry powders circulating through British colonial trade pantries entered cha chaan teng woks. Soft dating language ("1950s–60s") appears repeatedly in journalism; treat exact year claims as approximate.<ref name="saveur">[https://www.saveur.com/story/food/singapore-noodles-dont-come-from-singapore/ Saveur: Singapore noodles don't come from Singapore]</ref><ref name="scmp" />

			The "Singapore" / ''Xingzhou'' label is widely read as geographic marketing that nodded to Nanyang cosmopolitan flavor—not as a claim that the recipe is a Singapore hawker classic. Singaporeans themselves often report never meeting the curry export version at home under that English name.<ref name="sbs" /> Overseas Chinese menus later listed it beside diaspora staples such as [[Orange Chicken]] and [[Beef and Broccoli]].

	== Serving and variations ==		== Serving and variations ==

	Main or shared plate~~, often~~ with rice on the side ~~in Western Chinese restaurants~~. See [[Hong Kong Food]], [[Chow Mein]], and [[Lo Mein]].		Main or shared plate; Western Chinese restaurants may offer it as a takeout standard with rice on the side. Curry heat and protein mix vary by kitchen. See [[Hong Kong Food]], [[Chow Mein]], [[Lo Mein]], [[Cart Noodles]], and [[Yi Mein]].

	== See also ==		== See also ==
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	== References ==		== References ==

	{{Reflist}}		{{Reflist}}

Admin: [CFWK] create Singapore Noodles (Round16 P6b dish)

2026-09-22T13:57:16Z

[CFWK] create Singapore Noodles (Round16 P6b dish)

New page

{{#seo:
|title=Singapore Noodles (星洲炒米) - Chinese Food Wiki
|keywords=Singapore Noodles,星洲炒米,Hong Kong Food,Chow Mein,American Chinese
|description=Singapore Noodles are a Hong Kong and diaspora curry rice-vermicelli stir-fry, distinct from Chow Mein and not a traditional Singaporean national dish.
}}

{{Infobox chinese food
| image = Singapore Noodles.jpg
| caption = Singapore Noodles
| alternate_name = Singapore mei fun; Xingzhou chao mi; curry rice vermicelli (Hong Kong / diaspora style)
| pinyin = Xīngzhōu chǎomǐ
| type = Stir-fried rice vermicelli
| course = Main / noodle dish
| country = China
| region = Hong Kong / Chinese diaspora (not a classic Singaporean national dish)
| other = Curry-spiced rice vermicelli stir-fry of Hong Kong and overseas Chinese menus; distinct from Chow Mein
}}

'''Singapore Noodles''' (Simplified/Traditional Chinese: 星洲炒米; Pinyin: ''Xīngzhōu chǎomǐ''; also ''Singapore mei fun'') is a stir-fried rice-vermicelli dish seasoned with curry powder, typically mixed with shrimp, char siu or ham, egg, and vegetables. Despite the English name, the dish is closely associated with Hong Kong cha chaan teng and overseas Chinese restaurant menus rather than being a classical national noodle of Singapore. It is '''not''' the same as wheat-noodle [[Chow Mein]] or sauced [[Lo Mein]]<ref name="wp">[https://en.wikipedia.org/wiki/Singaporean_cuisine#Singapore_noodles English Wikipedia]</ref>.

== Characteristics ==

Thin dried rice vermicelli (米粉) are soaked then stir-fried until lightly dry and fragrant with yellow curry spice. Protein mix often includes shrimp and roast pork; vegetables may include onion, cabbage, and scallion. Flavor is savory-curry rather than the soy-oyster brown of many American Chinese chow meins.

== Ingredients (overview) ==

Rice vermicelli, curry powder, egg, shrimp, roast pork or ham, onion/cabbage, oil, soy. Variations add bean sprouts or green pepper. Distinct starch from egg wheat noodles used in [[Chow Mein]] and [[Lo Mein]].

== History and culture ==

Twentieth-century Hong Kong and diaspora restaurant repertoire; English menus list "Singapore noodles" beside [[Beef and Broccoli]] and [[Orange Chicken]]. The "Singapore" label is marketing geography, not a claim that the recipe is a Singapore hawker classic.

== Serving and variations ==

Main or shared plate, often with rice on the side in Western Chinese restaurants. See [[Hong Kong Food]], [[Chow Mein]], and [[Lo Mein]].

== See also ==

* [[Hong Kong Food]]
* [[Chow Mein]]
* [[Lo Mein]]
* [[Beef and Broccoli]]
* [[Orange Chicken]]
* [[Yi Mein]]
* [[Cart Noodles]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Singapore Noodles - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Singapore Noodles (Round16 P6b dish)