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Great! Love the psychedelic colour to increase our appetite š I call this variety of noodle as Asian Cappellini, hair-thin pasta!
I donāt 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!
Seriously I donāt even know what is Singapore fried rice! I just like fried noodles š
Where did this fried noodles come from? Oh, Iāve asked many times without finding any conclusion. Now, what more important to me is to order one in a Chinese restaurant, or know how to cook this dish at home. Your version with lots of prawns is definitely my favourite. š
Wonderful dish! It looks very colourful and tasty. I love the stuff you come up with.
*kisses* HH
These noodles look so easy and flavorful ā a great combination!
wow, iām very impressed! i can never imagine making it at home!
Singapore noodles? Iāve 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 ^^
I just tried your recipe and substituted the meat with tofu. It was really good, thanks!
Oh wow! What a gorgeous dish!! That looks delicious!
@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 itās true. I always felt strange when I saw Singapore Fried Vermicelli in the US because it was likeā¦ so unheard of in Singapore. Hmmmā¦..
Maybe the curry powder gave it the Nanyang flavors and it became kinda āSingaporeā? I donāt know.
I love noodle dishes and yours looks so good.
I always adore this vermicelli stir-fry, it matters no whether itās originally created in Singapore or simply an American creationā¦..the curry gives this dish a splendid colour
Yes, this dish is commonly found at Cantonese noodle cafes/restaurants. Funny thing is that in Malaysia, ęę“²ēē±³ 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 canāt find this in Singapore because there is no such dish.
This dish looks so great! The curry tops it off for me. Such great flavors!
THANK YOU. Iām from Singapore ā this dish doesnāt exist. I am often amused by people from here (America) who look at me and go ābut it says Singapore on the menuā as if Iām lying.
Yours looks delicious.
Looks great, thanks!
This dish is my absolute favorite! I live in Miami, Fl and it is so hard to find a decent place who makes them right. I used to live in San Francisco (CA), and over there you find better Asian food (is this the right way to refer to ?) at a much better quality. I tried one time to make them at home, but I proved it to myself one more time, I just canāt cook! Your pics look amazing. Cheers from Miami!
This dish is popular in Hong Kong. It is probably a fusion food created long time ago. It looks complicated and I never thought of trying to make it. Your recipe makes it possible and it turned out great. I like you cheating method. It prevents the noodles from sticking to the wok and it is easier to do the tossing before frying. Thanks for sharing your recipe.
Oh I love Fried Singapore rice noodle, it is very popular in Malaysia and you are right, they do come in quite a few versiona but mostly cooked with curry powder. Some did it in chili sauce. The best one I have eaten is at Restaurant Wong Kee in PJ. I always wonder how to cook this dish, now I know. Thanks for sharing!
Oh the marinating the noodle first is a good idea! I canāt toss food in wok too! š
We have awesome stir-fry Hong Kong noodles in Singapore tho. š Came across Singaporean stir-fry noodles in Canada and was frantically trying to convince my friends that this cant be found in Singapore. Haha!
@fish,
But sounds like you were happy persuading them, haha! Enjoy your noodles again ā¦
[ā¦] its traditional cousin ā stir-fried noodles, these braised noodles are cooked by the very similar actions of stirring and turning, but [ā¦]
My husband and I loved the Singapore Noodles served at the Mariners Club in Hong Kong. As airline crew we went there often. We have been trying to duplicate the dish and are going to try your version. Hope it is very similar.
@Diann,
Hope you and your husband like my cheated version here, enjoy!
[ā¦] favorite meal, yummy, check this recipe here Share this:TwitterFacebookLike this:LikeBe the first to like this [ā¦]
When I was in Singapore on Navy duty I had a very similar dish to this at a small hawker stall right off Sembawang Road ā it was also called āHong Kong Noodlesā and also had some grated ginger in the mix. Back here in New York, dishes like this are invariably called āSingapore Noodlesā.
Thanks for posting! I will be trying this out for sure!
@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!
Great meal, tried it tonight and couldnāt stop eating. It is soooo good Iāll be making it very soon again!!!! Thank you
@petra,
Thank you for your kind feedback, I know this is addictive! Enjoy, again ā¦
These are sometimes labelled Hong Kong Singapore noodles in Australia (if you see both Singapore Noodles and Hong Kong Singapore Noodles on the same menu, the Hong Kong Singapore is spicier/stronger in flavour, made with more curry). Also sometimes curry is available as an extra (Singaore Noodles with curry), the extra version is the stronger one. Not an American creation, these are from Hong Kong. Usually a cheap-ish option, very popular with students and in some restaurants is served in a similar way to fried rice. If you like the spicy kind, avoid places which serve white looking noodles (too bland).
How many does it serve
@kpcook,
For one if taken as a main dish; could be for two if taken as side.
Amazing! Cooked it, loved it, thank you so much, I added a few extra Asian veggies ā it just made it more beautiful
[ā¦] (of which more later). Mabbottās are perfectly cooked, although I slightly prefer those from the blog Taste Hong Kong, which takes a similar approach but scalds them in boiling water for a mere 30 seconds before [ā¦]
[ā¦] (of which more later). Mabbottās are perfectly cooked, although I slightly prefer those from the blog Taste Hong Kong, which takes a similar approach but scalds them in boiling water for a mere 30 seconds before [ā¦]
[ā¦] (of which more later). Mabbottās are perfectly cooked, although I slightly prefer those from the blog Taste Hong Kong, which takes a similar approach but scalds them in boiling water for a mere 30 seconds before [ā¦]
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 Londonās Chinatown, which I have been visiting since 1990 ā sadly, I no longer live in London. Iāve started taking my Chinese cooking much more seriously in recent years, and I try to make my dishes as authentic as possible. Iāve 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 ācheatingā š ) technique, and it works perfectly. åč©² for this wonderful recipe!
Rob,
Thanks for sharing, and glad that you like this too. åä½æåč©²!
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!
[ā¦] combined elements ofSBS Food and Taste Hong Kongās recipes to make the [ā¦]
