Where are Singapore noodles from if not from Singapore?

Travellers are always surprised when Singaporeans look confused when asked about Singapore noodles.

Much like General Tso’s chicken, lemon chicken and Mongolian lamb (or beef), Singapore noodles are a beloved favourite, in Hong Kong and in Western countries such as the United Kingdom and Australia – a favourite that doesn’t come from its purported country of origin.

A Google search reveals plenty of ready-made supermarket offerings and recipes for this easy-to-make, savoury stir-fry dish, with ingredients ranging from the usual curry powder and vermicelli, to teriyaki sauce and bell peppers.

The Naked Chef, Jamie Oliver’s version, includes lime and peanuts, the BBC Good Food’s recipe swaps vermicelli for egg noodles, while Sainsbury’s microwaveable Singapore noodles contain sliced omelette, char siu and roasted British chicken.

Whatever the ingredients, the consensus is that Singapore noodles consist of stir-fried vermicelli, curry powder, meat (pork, chicken or prawns), eggs and vegetables.

So where does this non-Singaporean dish come from? According to renowned Singaporean chef Damian D’Silva, the dish started in Hong Kong.