Singapore Noodle recipe (星洲炒米粉)

Name: Singapore Noodle recipe (星洲炒米粉)
Cuisine: Asian
Ingredients: 200 grams of dried rice stick noodle; 6 cups of boiling water to soak the noodles; 70 grams of char siu (thinly sliced); 150 grams (5.3 oz) of shrimp; A pinch of salt; Some black pepper to taste; 2 eggs; 70 grams (2.5 oz) of multi-color bell pepper, cut into strips; 42 grams (1.5 oz) of carrot, julienned; 42 grams (1.5 oz) of onion, sliced thinly; 42 grams (1.5 oz) of bean sprout; 28 grams (1 oz) of garlic chive, cut into 1.5 inches long; 2 cloves of garlic (sliced thinly); 1 tbsp of soy sauce; 1 tbsp of fish sauce; 2 tsp of oyster sauce; 1 tsp of sugar; 1-2 tsp of curry powder depending on your taste; 1 tsp of turmeric powder

Instructions

Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. However, I still have no idea why it is named after Singapore. If you know, please leave a comment below so we can all learn about it.

Updated at: Sat, 13 Apr 2024 02:05:19 GMT