Fried Kway Teow 炒粿條

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Category: Chinese Cuisine
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Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore.

It is made from flat rice noodles (河粉 hé fěn in Chinese) or kway teow (粿条 guǒ tiáo in Chinese), stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, de-shelled blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients.Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard. In Penang, Char kway teow commonly served on a piece of banana leaf on a plate.

In Singapore, some of best 'old school' char kway teow can be found in hawker centres. There are also healthier versions with more vegetables and less oil. Furthermore, the greens and bean sprouts gives off a fresh, crunchy texture that makes the dish taste even more unique from other dishes of the cuisine. (wikipedia)

Char kway teow 炒粿條