Char Kway Teow

Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. It is made from flat rice noodles (called Shāhé fěn or hé fěn in Chinese) fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.

Char kway teow has a reputation of being unhealthy due to its 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. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled up as char kway teow sellers in the evening to supplement their income.

A variation is the gourmet version of char koay teow. This is commonly found in the island state of Penang, Malaysia. The version of char koay teow found there is sometimes added with duck's eggs (for richer taste) and crab meat (for sweetness).

Another evolution of this dish is fried without pork fat or lard. This evolution has come about due to char kway teow's growing popularity amongst the Muslim community in Malaysia.