Among all my visits, though a few, I have not been able to find these noodles (in Cantonese Sing Chow Chew Mee 星洲炒米) in Singapore so far. Reasons?

So many different stories are there that I can hardly draw a conclusion. But if you believe what Wiki says, then it is not actually from Singapore, but a Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork (char siu), and vegetables. I might be selective in quoting this, well but the truth is, this is a very popular dish in Hong Kong, be it in established Cantonese restaurants or in small teahouses (aka cha tsan ting 茶餐廳).

And there are the dai pai dong (大排檔), that is the street-side open-air food stalls, where you might be able to witness their chefs tossing these noodles up in the air from the iron woks. To me, holding such a large cooking vessel is already a big challenge, not to mention manipulating the foods at the same time with one single arm. Gladly I have a way to cheat in my kitchen, let me share with you.

1) Shell and de-vein shrimps; rinse, pat dry and marinade. Rinse all vegetables, drain dry; shred chili pepper and onion.

2) Scald dried rice noodles in hot water for 15 to 30 seconds or until they just get softened. I use the very thin type of rice noodles so it needs less than half a minute to soften them. If over-done, you will find them easily stuck together and stuck to the wok when frying.

3) Here is where I cheated. Loosen the noodles in a colander and air dry it for half an hour or so. After the noodles are dried, mix them well with all the marinades, i.e. curry powder, turmeric powder, salt, sugar, and oil (add at last) in a bowl. Simply put, I can’t toss with a wok so I add the seasonings as marinades in advance.

4) Over medium heat, heat oil in wok. When heated, sauté onion and chili pepper; add in the only seasoning, salt, and cook them for about a minute or until fragrant; push aside. Put in shrimps, stir fry until done (add some more oil if required), and followed by eggs. As the egg is half fried, stir in all ingredients including shrimps, onion, chili pepper, barbecued pork, marinaded rice noodles and bean sprouts. The noodles and bean sprouts need to be cooked for about a minute or so, during which just constantly turn and flip all of them to assemble well. Serve hot and enjoy!

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I don’t think I can recognise Singapore fried rice noodles. I think there are so many versions. But never mind, I will surely like it as long as the rice noodles are not too soft and of course with so many prawns there, it has to be very delicious and my favourite!

Singapore noodles? I’ve never tried that before even though I am from Singapore. I only see this dish when I go overseas >.< But your version surely makes me want to try it, very yummy looking ^^

@Jackie, Your substitution sound fantastic for a meatless version. Fact is, I have to save that small amount of char siu from the previous meal. I suppose you were using the dried tofu, the hardest version of tofu which can be cut into thin slices, right? Kindly let me know if otherwise.

I used the firm tofu and lightly floured it. Sauteed it first to get it a little crisp, then added everything else in. Dried or baked tofu sounds like a good idea too! I could never figure out how to get that dry noodle, but I learned from your recipe to soak it in hot water, which is amazingly easy.

Yes it’s true. I always felt strange when I saw Singapore Fried Vermicelli in the US because it was like… so unheard of in Singapore. Hmmm…..
Maybe the curry powder gave it the Nanyang flavors and it became kinda “Singapore”? I don’t know.

Yes, this dish is commonly found at Cantonese noodle cafes/restaurants. Funny thing is that in Malaysia, 星洲炒米 is not made with curry powder, but with ketchup and chili sauce with a sweet and sour taste, which I much prefer, but yes, you can’t find this in Singapore because there is no such dish.

We have awesome stir-fry Hong Kong noodles in Singapore tho. 😉 Came across Singaporean stir-fry noodles in Canada and was frantically trying to convince my friends that this cant be found in Singapore. Haha!

@Sailor Mike,
You are welcome! I think that is part of the pleasure of traveling, experiencing how different cultures interpret foods.
Thanks for sharing and enjoy this soon!

@petra,
Thank you for your kind feedback, I know this is addictive! Enjoy, again …

This wonderful dish has been one of my favourites for many years. I often order it at my favourite Chinese restaurant in the UK, the Wong Kei in London’s Chinatown, which I have been visiting since 1990 – sadly, I no longer live in London. I’ve started taking my Chinese cooking much more seriously in recent years, and I try to make my dishes as authentic as possible. I’ve tried this recipe for the first time today, and it is the first time I have ever cooked Singapore Noodles. This recipe is very close to the version served at the Wong Kei, and is exactly the taste I expected and hoped for. I used a more traditional (no “cheating” 😉 ) technique, and it works perfectly. 唔該 for this wonderful recipe!

Rob,
Thanks for sharing, and glad that you like this too. 唔使唔該!

Thank you so much for a terrific recipe. I tried it tonight and my friend thinks this is an extremely close duplicate of the dish we enjoy so much in the restaurant. I can see us making this weekly from now on, we love it so much! Cheers!

@Lisa C,
Cheers! Am excited to hear how much you love this. In case you want to go for a different noodle stir-fry, give this or this a try.
Enjoy!

this is about the best recipe you can find on da Net, however the Cook i worked with in an Asian restaurant would put a beaten egg in the pan with the noodles and stir quickly to distribute an invisible coating of egg which binds everything together, then stirfry for a few more seconds. thanks for posting!

This was always my favorite dish to order out when I went to the cha chan teng. I absolutely loved the dry texture of the rice noodles and intense curry flavor. This recipe was very easy and delicious! As a college student, I struggle to find foods that remind me of home. I also prefer cooking at home (cheaper!). This definitely hit the spot It tastes just like restaurant. I will be making this often! Thank you for this recipe and your wonderful website in general! I love Hong Kong!

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