High Quality Content by WIKIPEDIA articles! High Quality Content by WIKIPEDIA articles! High Quality Content by WIKIPEDIA articles! Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Indonesia, Malaysia, Brunei and Singapore. The dish was (and still is in some places in Malaysia) typically prepared at a hawker stall. It is made from flat rice noodles 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 cockles, bean sprouts and chopped Chinese chives. The dish may commonly be stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char koay teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.

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