Char Kway Teow, which literally means ‘stir-fried rice noodles’ in dialect, is traditionally made out of flattened rice noodles fried with an assortment of ingredients and dark sauce. The dish, of Teochew origins, is a familiar one in hawker centres, coffeeshops and food courts in Singapore.2
The Singapore Tourism Board defines it as a “heady mixture of flat rice, noodles, eggs, prawns, and cockles” and a “near perfect balancing act of sweet, salty, crunchy and chewy”. Some of the more typical ingredients that make this delicious plate of ‘heart attack’ are: Fish Cake, Bean Sprouts, Hum (Fresh Cockles), Eggs, Dark Soy Sauce, Sweet Sauce, Lap Cheong (Chinese Sausages) and Spring Onions. Stir-fried on high heat together in a huge wok, Char Kway Teow often comes packed with wok hei (charred flavours from the wok).