Giveaways

Singapore Fried Rice Noodles Recipe (星洲炒米粉) http://rasamalaysia.com/singapore-fried-rice-noodles-recipe/
October 26th, 2008 63 Comments

Singapore Fried Rice Noodles Recipe (星洲炒米粉)

PinterestFollow me
FacebookLike Me

Print

Recipe: Sing Chow Mai Fun (Singapore Fried Rice Noodles/星洲炒米粉)

Adapted from Fine Cooking Magazine, Nov 2005, pages 64-65

Ingredients:

2 cloves garlic, minced
1 tablespoon minced ginger
8 dried or fresh shiitake mushrooms
12 ounces of fine dry rice vermicelli (Wai Wai brand recommended)
2 stalks celery, sliced thin
1 medium yellow onion, sliced thin
4 jalapeno peppers, seeded and sliced thin
1 cup bean sprouts, rinsed and drained
8 green onions, root end trimmed, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
1 pound char siu (Chinese barbecued pork), cut into matchsticks
4 tablespoons vegetable oil
3 tablespoons oyster sauce

For sauce:

3 tablespoons Madras (hot) curry powder
2 cloves garlic, minced
1 tablespoon minced ginger
1 cup chicken broth
4 tablespoons soy sauce
4 teaspoons granulated sugar
2 teaspoons hot chili paste
2 tablespoons vegetable oil

Method:

1) If using dried shiitake mushrooms, soak them in hot water for half an hour. Drain, then cut off the stems. Slice the mushrooms thinly.
2) Put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 8 to 10 minutes). Drain noodles and set aside.
3) Start by heating up 2 tablespoons of oil in a small pan over medium heat. Add the curry powder, the ginger, and the minced garlic, and saute until fragrant. Add the chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover and cook for 5 minutes. Remove pan from heat and set aside.
4) Heat 2 tablespoons of oil in a large wok over high heat. Add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden. Add in the celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set the vegetables aside in a bowl.
5) Heat the last 2 tablespoons of oil in the wok over high heat. Add in the shrimp and stir-fry until they start to turn pink on both sides. Add the char siu and toss to combine.
6) Add in the noodles and the vegetables. Pour on the sauce and also add the oyster sauce. Mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.
7) Serve hot.

Tagged as:
LOVE THE RECIPE & PHOTOS? PLEASE SHARE:

63 comments... read them below or add one

  1. My Taste Heaven says:

    I love Singapore fried noodles, I always order it at the Chinese takeouts. The ketchup and chili sauce version sounds good, would love to get the real Singapore fried noodles recipe too. Yummy.

  2. mycookinghut says:

    I am a great fan of noodles too! Thanks for sharing this Nate & Annie!

  3. veron says:

    How I love these noodles! Hard to get a good one around here.

  4. Lydia (The Perfect Pantry) says:

    I’m bookmarking all of your noodle recipes — I’m completely addicted to Malaysian noodles, and have been since my visit there 10 years ago. It’s great to have these recipes adapted for home cooking!

  5. Shirley says:

    OMG, I love Singapore fried rice noodles. The three giant shrimps are calling my name. Drool!!

  6. homeladychef says:

    I don’t really like Singapore Fried Mee that much, especially now I’m in SIN, however, this looks so nice! Making me hungry! I need to disappear in 10 seconds time to find one. ciao

  7. allenooi says:

    I seldom take Singapore Bee Hoon, I also don’t know why. Not because I don’t like it, maybe Penang has others hawker foods which attract me more. :)

    the photos are really great, especially the prawns! it looks so clear.

  8. Aaron says:

    Look at the size of the prawns!!Yummilicious. Here in Melb, i don’t think in any chinese take away shops you’ll ever see such a big prawns in the S’pore fried noodles.

  9. My Taste Heaven says:

    the noodles look absolutely GREAT !

  10. mysimplefood says:

    I love mee hoon, I can just eat and eat and eat so Singapore mee hoon is another yummy dish for me. I have just started my food blog, give me some comments. Your blog is an inspiration.

  11. Food For Tots says:

    It is simply MARVELLOUS!! Making me very very hungry now! Great photos!

  12. Anonymous says:

    I’m sorry, but this just hit a chord with me …. I think I’m qualified to make the following comment because I’m was born and raised in Singapore. The Singapore “Sing Chow Mai Fun” served in the US is NOTHING like the real deal in Singapore. The real deal does not have any sauce, no curry powder, no ketchup, no chili sauce either. Sorry but this is something that would irritate me to no end when I first moved to the US … less so now, but still. The REAl version is tons better. I think restaurants shouldn’t name their dish Singapore Fried Rice Noodles because it is really nothing like the real deal. Anyone from Singapore feel the same?

    • lulu says:

      OMG!! Thank you for speaking up. I’m a born and bred Singaporean too, and I’m tired of seeing this dish called Singapore Fried Noodles which has curry powder all over it, all over the internet, on American TV cooking shows and even in American cookbooks, that doesn’t exist in Singapore! You will never find any dish in Singapore which combines mushrooms, char siew, celery and curry powder together. It just sounds bizarre! Does anyone know how this strange dish came about? Seriously, no disrespect to anyone here, but this dish is NOT part of Singapore’s cuisine, nor will it ever be.

      • Many dishes are called with the name of the place but it is not available in the place. Of course we know that there is no such thing as Singapore fried vermicelli in Singapore. It’s probably a creation by Hong Kong chefs.

    • Malini says:

      I completely agree with you. I have never seen or had this version of Mee Hoon in Singapore. I was born at brought in Singapore and now live in Minneapolis for the past 8 years. And this dish puzzles me.

  13. chiaza says:

    ahh Have dissapeared for comments for a while but have always visited your site. Always so pretty and inspiring. Stayed up late today and saw this beehoon, looks so good and it makes me hungry :)

  14. Nate-n-Annie says:

    Hi all, thanks for the nice comments and thank you for coming over to check our site out!

    Re: your comments about the real deal Singapore noodles. We totally agree that the US version is nothing like what you get in Singapore and Malaysia. Why they call it “Singapore” noodles is beyond me (just like why they call a pizza “Hawaiian” just because it has pineapples – another sore point).

    I also don’t think that ketchup is the main flavoring ingredient. Some people say it’s Worchestershire sauce. Who knows? It may be those things in some parts of the country, and something completely different in other parts. We are trying to pin down a recipe that matches to what Annie feels is closest to home. When we do, we’ll be sure to post it!

    Does anyone else out there have an opinion as to what is in the real deal Singapore fried mee hoon?

  15. Rasa Malaysia says:

    Hi all – thanks for your comments and thanks to Annie and Nate for this wonderful post.

    This sentence is added by me: (The Singapore fried rice noodles served back home is flavored with ketchup and chili sauce.)

    The reason being that the Singapore fried vermicelli served in Penang is usually flavored with ketchup and a little chili sauce, with eggs, bean sprouts, sliced green bell peppers and onions, plus chopped scallion. It’s a little wet and the color is always slightly orangy in color (due to the ketchup). But again, every recipe is different and with variations, so as to what is the real recipe, I am not sure either.

    If you know, please do let me know.

  16. Kevin says:

    Yum… Singapore noodles are one of my favorite foods! Thanks for the recipe, I’ll be making this one for dinner this week!

    “Salt and pepper squid / and Singapore noodles / I could look at your face / For oodles and oodles” – Renee is Crying by Luna

  17. buzzinghive says:

    Hi, I am from Singapore, and I do agree (hands and legs up) with my fellow mate that the singapore version does not have so many sauces (ketchup, chili sauce, etc) in it. Just plain old bee hoon with onions, bean sprouts, char siew, and lime. The yummy part is there’s alot of wok hei in it. Unfortunately I am still looking for the recipe too. Nate-n-Annie, how about sharing recipe for KL hokkien mee ? :b… drooling for them now ;)

  18. ChichaJo says:

    That looks so yummy! We have a noodle dish that is similar over here :)

  19. Rasa Malaysia says:

    Hi all – I did some research about Singapore fried rice noodles and found out that this is not even a Singaporean-dish or nor did it come from Singapore. I checked out the food booklet created by the Tourism board of Singapore and this dish is definitely not there. I believe this is just a name that overseas Chinese restaurateurs
    created and it became famous.

    Other cases-in-point: Mongolian Beef and Yang Chow Fried Rice. Both of these dishes didn’t come from Mongolia or from Yang Chow, but somehow they became famous and has since been affiliated with that country or place.

    Hope this helps.

  20. [eatingclub] vancouver || js says:

    Much thanks to Nate and Annie for this recipe. Much thanks for posting it.

  21. Anonymous says:

    there is no such thing as Singapore Fried Bee Hoon – what you would call Singapore Fried Bee Hoon is what Singaporeans would order at the zi char stall as Hong Kong Fried Bee Hoon or Hong Kong noodles – fried bee hoon in Singapore is fried with black soy sauce with or without bean sprouts and eaten in the mornings as a breakfast item with an egg sunny side up and a slice of fried Maling luncheon meat – anything else is a fraud perpetuated by our neighbours up north -

  22. Rasa Malaysia says:

    Anonymous – I disagree with you. I am from your “neigbours up north” as I think you can clearly tell that from the title of my blog. ;)

    Ultimately, fried rice noodles is a Chinese dish, so the origin can only be Chinese. This variation so-called Singaporean fried rice noodles–I believe–is a American-Chinese creation, just like Mongolian Beef, Yang Chow Fried Rice, Chop Suey, Beef and Broccoli. It got popular in the west and then spread back to the east.

  23. Anonymous says:

    then you should be aware that Penang is predominantly Chinese – it is far more likely for Sin Chow Mi Fen to have come out of a hawkers wok at Gurney Drive – and brought across the Pacific to California by homesick Malaysian students and expats – then for some Hong Kong chef in San Francisco Chinatown to wake up one day and decide to fry “Singapore” noodles -

  24. Salt N Turmeric says:

    i have so learn tht any dish comes with a country/state/race/whtever in it doesnt necessarily originated/created by tht country/state/race/whtever.

    Just like mee bandung whc i kno bandung ppl would look at you weird if you try to order it there. or mee hong kong. try ordering tht when you’re in hk and they’l think you’re crazy. :P

    Sometimes a name is just a name and what we’r used to back home would be served differently when you are away. Isnt that what Nate-n-Annie said in the post? I dont see them claiming the recipe as the one-authentic-real-recipe-tht-you-would-die-if-you-dont-follow. *roll eyes*

  25. Zaphia says:

    Hey!

    This looks delicious.. I was wondering if you have ever tried to make this Burmese dish called Kauk Swe (sometimes called Khau Swe?)

    I would like to try making your version of it..

    Cheers

  26. Anonymous says:

    You should come to Singapore and taste our REAL Singapore Mee Hoon !

    Please-lah no Curry Powder used in the AUTHENTIC recipe !!!

    From,
    The real Singaporean

  27. Anonymous says:

    Tried the “Singapore noodles” in Melbourne! Please delete the Singaporean adj. As stated b/4 no curry powder in the fried bee hoon/vermicelli/mi fen found in singapore!

  28. Nate-n-Annie says:

    Anonymous – perhaps you could offer to guest post on Rasa Malaysia your version of fried bee hoon without curry.

  29. fangie says:

    I’m a Singaporean, and I’m struggling to think of how a real Singapore Fried Mee Hoon should be like. You see them in zi char stall menu but it is not popular.

    Like what anonymous said, what is more common is bee hoon fried simply in dark soy sauce and with bean sprouts (斋米粉). Besides egg, luncheon meat, you can also have it with otah, crispy fried chicken wing, sambal long beans, fish cake…I’m definitely missing home food, but not Singapore fried bee hoon.

  30. mouschi says:

    Hoho this is fun. I’m a Singaporean too, and there’s no such thing as Singapore bee hoon… Order bee hoon in Singapore and it’s either vegetarian bee hoon (complete with curry cabbage and mock meat and beancurd skin)… or economical bee hoon, which yup, as anonymous and fangie said, usually comes with egg, luncheon meat, etc…

    Strikes me as fun to trace the roots of food names. =) Wonder who named the dish Singapore bee hoon… they should have popularized it in Singapore first!

    And ya, agreed about US chinese food. Americans swear by Panda Wok. And insist General Tsao’s chicken is REAL CHINESE FOOD. And moo shu chicken. I’m like… excuse me? Those are dishes created by Chinese immigrants to suit the US tastebuds… ok so perhaps they qualify as real chinese food because they were developed by the Chinese. But that’s a tenuous line… Ok, sorry! that was a side point, but the comments abt US food just started me on my rant!

  31. Adam says:

    It’s actually not that complicated. Singapore noodles got their name because, for a long period of time (in the 19th century), that’s where the British East India company had a port. Obviously, the BEI was shipping curry powder along with other exotics. The name was attached in the 20th century, in the Chinese province of Canton, a stop further along the BEI’s line. The four Chinese cuisines that were transplanted to the west with immigration were Szechuan, Peking, Hunan, and… Canton. I’ve heard that in most parts of China outside of Guangdong, they associate the dish with Guangdong rather than Singapore, but I don’t know whether that’s true. At any rate, the name (1) was not affixed by any westerner, and (2) is actually very much related to Singapore’s history as a port.

  32. Jan says:

    I’m a born and bred Singaporean, and there really is no such dish as Singaporean fried noodles. I see the name all over Aussie and NZ, and a Malaysian who grew up in Perth insisted that such a dish exists because her dad cooks it!!! Yes, it irritates me too to see the Singapore name attached to a dish that doesn’t exist in Singapore.

    • Jan – I agree it’s annoying. There are many Penang dishes that carry the name of Penang but the dish is completely disfigured and butchered and it carries a bad name for Penang. In Malaysia, Singapore fried noodles are cooked with ketchup, perhaps that Singaporeans food uses a lot of ketchup? I don’t know.

      • lulu says:

        Hi Bee – it’s me again. I realise now how comically irate I sounded in my earlier rant and I thank you for taking the time to reply to my comment in such a level headed and professional manner :) Someone’s mention of Mee Siam and how it doesn’t exist in Thailand though is beloved and practically iconic in Singapore got my head screwed on right again!But please,don’t wound me by saying that much of our food is doused with ketchup. *arrggh* That feels like a knife in my foodie chest. With the utmost respect, I must disagree. Here, ketchup is for the culinarily challenged and those who fear chilli and many of us fall into neither category. Singapore food shares much in common with Malaysian food – there are so many links between our two countries historically and these links are tenuous and nearly impossible to unravel. Just like Malaysia, Singapore’s food is incredibly varied, diverse and trying to label it, compartmentalise or generalise it would be like navigating a labyrinth. I think it’s best to just enjoy the good food that exists in our two countries and acknowledge that differences and variences will always exist, even between peoples who share a past. Peace neighbour! I do hope you have a wonderful day and continue doing the fantastic job that you do here :)

  33. Natalie says:

    Loved the recipes. Back in the old days, I could find similar Sgp fried mee hoon with curry powder in Sabah. But apparently, the shop is no longer using the same recipe.. how sad.. But now I’m so glad to find ur recipe here and i’ll definitely give it a try ;) Thank you for posting it

    ~Cheers!

  34. Pingback:Singapore Fried Rice Noodles – The Vegetarian Version « Mirch Masala

  35. Amelia says:

    Hi Nate-n-Annie and Bee, thank you for sharing and posting this wonderful recipe! I bought the ingredients the very same day I came across your recipe. Ingredients are easy to find, method is easy to follow and it turns out de-li-cious! The flavour is perfect! complimenting each other. Neither too dry nor wet, turned out just
    perfect. My daughter’s first comment was “Mum, this is really good!” with her mouth full. What can I say? I totally agree with her. I cooked some for my girlfriend and colleagues, they reacted with one word “DELICIOUS!” Very worth trying!

    • Amelie – great that you love the recipe!

      • Ju says:

        I am a Malaysian living abroad and yes the Singapore mee hoon in Malaysia has the ketchup, oyster sauce and a bit of chilli sauce in it but the star of the dish is the wok hei or the hot breath of the wok that makes it ultra fragrant and delicious- same with any good wok fried noodles.

        But I am a bit sad to read that one of the comments here have strong dislike of the “neighbour up North”. Well, we didn’t come up with the Western version of Singapore noodles in the first place.

        What about Mee Siam? Malaysian one is dry version but Singapore is the wet version. I had both and they taste great in their own way. A Thai may object that these noodles does not exist in Thailand either.

        From what I have gathered, the curry powder version of Singapore mee hoon may be based both on Mee siam and mamak mee. Only they did not know how to do it, and one shortcut later, here it is, Singapore vermicelli. Some places attribute it to the Indian Muslim flavour.

        We all know that South East Asia is best for eating, so I would rather not have culinary wars breaking out over a dish.

        I put up with chinese food in UK, and yes it is nothing like home but in time, you get use to it. I have had Singapore vermicelli here which at first was a shock, but I got use to it eventually. Something weird and different and no, I don’t attribute the dish to Singapore at all, don’t worry. I know the real deal is not like this.

        We all put up with odd versions of our homeland food abroad, it may not be what you are used to or be correct but food is an evolving art, that is how all cuisine develope. In 20 years’ time, who knows what we will be eating?

        Thank you to Rasa Malaysia and to Nate and Annie for a good post!

  36. Tbonerz says:

    Trust the Singaporeans to get all preachy and up tight about the origins and authenticity of a plate of noodles.

  37. KKaye says:

    Thanks for this recipe! I made it last night and it was exactly the flavours I was craving for. Will definitely be making this again. Can’t wait to check out the rest or your recipes.

  38. Elaina says:

    I never made Singapore Rice noodle before and this was my first time and followed the amount as indicated, it turned out perfect!! I love to cook and always search for new dishes to make and I am glad that I’ve tried this one. It’s a keeper!

  39. Melissa says:

    Food brings friends and family together. I’m so glad you posted the recipe here as my US co-workers requested their favorite dish for potluck because I’m from Singapore! Yap! it’s a little annoying to explain to them it’s not typical of our dish. Now that I’ve the recipe… I’m going to make some ppl happy at work with this dish:) Then again, in Penang, the Curry Mee is like our Singapore Laksa and their Laksa is with assam n fish. The debate continues… who cares… as long as it’s yummy!!!

  40. George says:

    A minor correction to the recipe. It calls for “ketchup”. I believe that the correct ingredient should be “Ketjap” there is a big difference between the two. Ketchup is a tomato based product where as Ketjap is actually a sweet soya sauce.

  41. Anoneemus says:

    Singapore style noodles is NOT from Singapore.

    It is a Cantonese Chinese dish with rice noodles inspired by rice noodles, curry and the flavour hints of Singapore. Hence the name Singapore STYLE. I’ve been eating this popular chinese dish in chinese restaurants in Toronto since the 70s. When done correctly it is light and delightful, when not done properly it is heavy and wet.

  42. purplerose says:

    Hi Bee..
    I’m actually a silent reader of your blog,but decided to leave a comment here as I have tried this recipe today and it was mind blowing!I love the spicy and curry flavor.Something different from the standard fried vermicelli.It got me wondering at first,bout the usage of curry powder in this Singaporean recipe.More of an indian origin to me..After reading the comments,I now know that this isn’t an authentic Singapore dish,it’s just a name..Anyhoo,it taste great and I love it..just can’t get enough!

  43. Anna says:

    Hi,

    I’ve tried this recipe as it’s my boyfriend’s favourite dish, and he loves it! I personally don’t think it matters at all how something is named! My boyfriend and I have both spent a lot of time in Singapore and we adore the food. Who cares if this dish isn’t an original Singaporean dish… For me, food is like music and language – part of its beauty is in the fact that it gets mixed up and changed by different cultures, who all add their influences. Nothing in this world is pure. We LOVE the flavours in this recipe so thank you so much for sharing it! :)

  44. Cadig says:

    Great website. I have tried some of your beef recipes and found them to be very tasty. My wife likes them too. Thank you so much. Coincidentally, my wife just asked me if you had recipe for Singapore Fried Rice Noodle, like the one sold at Litz at Monterey Park. So I went to the website today and saw this at the frontpage, LOL!

    Btw, I think it’s better to mention the ingredient as Rice Stick as opposed to Vermicelli. I think the latter mostly refers to the translucent one? Of course, Wai Wai brand (which I also use) printed it as vermicelli in french.

    Thanks again.

  45. Y'vette says:

    I’m Malaysian working in New Zealand now. When I first ordered Singapore fried rice noodle in a chinese restaurant here, the gal asked me the level of spiciness that I prefer. I think I froze for a moment because as you said, KL’s Singapore fried rice noodle is not spicy at all. Miss all M’sian great food…

  46. nikki says:

    Just tried this recipe. It came out amazing. I halved the recipe and still it made sooooo much food.

  47. bhinson says:

    The ingredients for the sauce include hot chili paste. Does this refer to sambal oelek, or chili paste with garlic, or something else entirely? I love this version of “Singapore” rice noodles and want to make it at home, but cannot afford to waste money on the wrong ingredients. Please help! (A preferred brand name would be nice, too.)

  48. Pingback:Happy Lunar New Year! |

  49. lightspeed says:

    I’ve searched so hard on the Internet and can’t seem to find the authentic original Singapore noodles recipe that does not have curry powder. Do you think you can share a version of the original version? Thank you so much!!!! :-)

  50. Pingback:Hong Kong: Singapore Fried Vermicelli | Food Touring

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!


Facebook  |  Email  |  RSS