Singapore Noodles

Singapore Noodles, or Singapura Mee, is a popular stir-fried noodle dish known for its vibrant yellow color and fragrant, savory flavor. The dish typically features thin rice vermicelli noodles tossed with a mix of vegetables like bell peppers and bean sprouts, along with protein sources such as shrimp, chicken, or pork, all seasoned with a distinctive curry powder. Despite its name, the dish is believed to have originated in Hong Kong or Cantonese communities, rather than Singapore itself.

🍳 View the full Singapore Noodles recipe →

🍽️ Nutrition at a glance

This dish is generally high in carbohydrates due to the rice noodles, with a moderate amount of protein from the meat and seafood, and a variable fat content depending on the cooking oil and protein used. A typical serving provides a good source of energy and contains essential nutrients like vitamin C from the vegetables and iron from the protein, with a rough calorie range of 400-600 calories per serving.

Nutrition breakdown

Calories	450 kcal
Protein	18 g
Carbs	55 g
Fat	16 g
Fiber	4 g
Sugar	5 g
Sodium	980 mg
Potassium	320 mg
Iron	4.2 mg
Vitamin C	18 mg
Vitamin A	95 mcg RAE
Calcium	75 mg
Magnesium	45 mg
Phosphorus	210 mg
Niacin (B3)	5.5 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The dish's name is a bit of a misnomer, as it was likely created by Cantonese chefs in Hong Kong to evoke the exotic appeal of Singapore's spice trade. Nutritionally, it's interesting because the curry powder used often contains a blend of spices like turmeric, cumin, and coriander, which are known for their anti-inflammatory properties and can add a unique flavor profile without excessive sodium.