Char Kway Teow

Char Kway Teow

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

It is made from flat rice noodles or Kway Teow of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled 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. Char Kway Teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients.

Versions of Char Kway Teow prepared by Muslims in Malaysia and Singapore will exclude pork fat and may include extra soy sauces and spices and the use of broader-width flat rice noodles. There are also vegetarian varieties that may or may not include eggs.