Cantonese chefs created the dish after World War II to use curry powder, which was introduced to Hong Kong by the British.
Some say Singapore noodles are delicious despite their unclear origins. Others say the dish can be spicy, so you can adjust the amount of red pepper flakes to your taste.
Singapore-style noodles is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.
Singapore Noodles are made of rice and vermicelli style. This means they are super thin when compared to a traditional rice noodles that is usually slightly thicker. Rice Vermicelli noodles can be found at most grocery stores or at Asian markets.
Instead, the dish was created in Hong Kong sometime after WWII by Cantonese chefs who were keen to find a use for curry powder — a recent addition to the southern Chinese pantry via British colonies. The dish was named ‘Singapore noodles’ as a nod to the cosmopolitan nature of both city-states.
What do Singapore Noodles taste like? Singapore noodles remind me of Lo Mein or Pad Thai, only there’s curry powder stirred into the sauce, so it’s slightly spicy, salty, and tangy, with a hint of sweetness. It’s not as saucy as a Thai curry sauce, but the flavor is amazing, even without a creamy sauce.
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