Singapore rice noodles are a colorful and aromatic dish made with thin rice noodles tossed with egg, bean sprouts, onions, scallions, and bell peppers in a fragrant yellow curry sauce. Despite the name, the dish did not originate in Singapore but was created in Hong Kong during the mid-20th century, a time when the city’s bustling port and diverse population inspired chefs to experiment with global flavors. The addition of curry powder — likely influenced by South Asian and British colonial cuisine — gave the noodles their signature golden color and mild heat. Today, this dish reflects Hong Kong’s rich culinary history, blending Cantonese wok-frying techniques with international spices to create a beloved classic.