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

By: Rasa Malaysia

Rasa Malaysia — Wed, 06 Mar 2013 06:58:29 +0000

I will try. :)

By: lightspeed

lightspeed — Wed, 06 Mar 2013 06:12:05 +0000

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!!!! :-)

By: Happy Lunar New Year! |

Happy Lunar New Year! | — Tue, 12 Feb 2013 21:36:14 +0000

[...] Anyway, I chose Singapore mai fun as a dish because it is so versatile. You can keep it a vegetarian dish if you wish or load it up with shrimp, chicken, and/or char siu! It’s a stir-fry dish that contains curry. And with any dish containing heat, you can always alter it to be hotter or milder. This recipe was adapted from Rasa Maylasia. [...]

By: bhinson

bhinson — Mon, 10 Dec 2012 22:27:08 +0000

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.)

By: nikki

nikki — Fri, 24 Aug 2012 22:16:35 +0000

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

By: Y'vette

Y'vette — Mon, 07 May 2012 00:51:31 +0000

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…

By: Cadig

Cadig — Sun, 19 Feb 2012 22:32:10 +0000

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.

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!