Comments on: Singapore Fried Rice Noodles Recipe (星洲炒米粉)

By: Anna

Anna — Sat, 04 Feb 2012 14:30:54 +0000

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! :)

By: Rasa Malaysia

Rasa Malaysia — Tue, 10 Jan 2012 17:56:11 +0000

Awesome! Glad that you love the recipe. :)

By: purplerose

purplerose — Tue, 10 Jan 2012 17:46:56 +0000

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!

By: Carmel

Carmel — Tue, 10 Jan 2012 11:15:55 +0000

I have read the receipe over and over and I can not see where it askes for ketchup or kecap manis? I am going blind?

By: Anoneemus

Anoneemus — Sun, 13 Nov 2011 14:26:39 +0000

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.

By: Rasa Malaysia

Rasa Malaysia — Fri, 21 Oct 2011 16:55:11 +0000

It’s ketchup, not kecap manis, sweet soy sauce.

By: George

George — Fri, 21 Oct 2011 15:54:38 +0000

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.

By: Melissa

Melissa — Tue, 18 Oct 2011 05:58:46 +0000

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!!!

By: Elaina

Elaina — Sun, 09 Oct 2011 15:55:20 +0000

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!

By: Malini

Malini — Wed, 17 Aug 2011 15:35:07 +0000

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.