Singapore-style noodles () is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meatmost commonly char siu pork, prawn, and/or chicken.
Singapore-style noodles are a Cantonese creation, common in Cantonese-style and takeaway restaurants in Hong Kong. Despite its name, it is unrelated to Singapore, similar to how Swiss wing is unrelated to Switzerland. The dish dates back to just after World War II, having been developed by Cantonese chefs who wanted ways to use curry powderwhich had been introduced through the British colonies.
See also Char kway teow Mie goreng and mee goreng Otchahoi, a stir-fried noodle dish of Japanese origin, also associated with Singapore Currywurst, another dish created to use British-supplied curry powder
References
External links BBC Food recipe