http://www.seriouseats.com/2015/05/h...y-noodles.html

Seasoned with curry powder, the thin rice noodles are stir-fried along
with shrimp, char siu (Chinese roast pork), and a mix of vegetables. Its
origins are a bit fuzzy, but most likely Singapore noodles are as
Cantonese as a bowl of wonton noodle soup: take away the curry powder
and you have another Cantonese stir-fried rice-noodle dish called Ha
Moon-style stir-fried rice noodles (Ha Moon Chow Mei Fun). This probably
explains why you'll most likely find this dish at a dai pai dong
(open-air food stall) in Hong Kong rather than a hawker center in Singapore.

Cooking with the right rice noodle is the key to making Singapore
noodles successfully. If you have an Asian supermarket nearby, there are
probably rows and rows of different brands and sizes of rice-stick
noodles (sometimes also called rice vermicelli noodles). Having a
variety of choices to pick from is good, but it can also be confusing.
You need a rice noodle that is thin, but can be subjected the heat of
the wok and the movements of stir-frying without breaking into little bits.