What is the "Real" Singapore fried
noodles?
Can anyone figure out?
What was the creator of this "name"
dish really wanted to replicate " A " unique taste that
he/she experienced when he/she was in Singapore?
There are many versions of the Singapore fried
noodles out here. A more common acceptance seemed to be fried
Vermicelli
When I was a kid, my favorite night snack was
a Malay guy pushing a cart frying Mee goreng with bean sprout
n egg. With "half" a small green lime n hot spicy chillies.
(macpherson)
Local breaksfast Vermicelli with soya sauce and
bean sprout with a sunny side up egg or spam.
A more elaborate fried vermicelli with
onions,egg,prawn,chai sew etc.
The worst kind:
If you ever walk into a HKG or Chinese owner
restaurant your Singapore fried noddles most likely taste like
this
Fried Been Hoon and throw in bunch of curry
powder. And called it Singapore noodle.
I can only speculate to this question.
Could it be a singaporean students who study oversea
back in the 70's and was home sick and crank up this stove and
fried Vermicelli and since back in the 70's hot food isn;t that
common he open his only spicy from Home ---- curry powder. and
throw it into the fried Vermicelli/noddles.
And served to all international students. And they CALLED IT --
The Singapore Noddles.
If you have further theory please welcome to share.