Kway teow are rice cake strips and char kway teow 炒粿條 naturally are rice cake strips stir fried; normally with light and dark soy sauce over very high heat. Of course, one can add either prawns, cockles, chives, Chinese sausages, bean sprouts, even a little belachan or prawn paste; but the result is still the same delicious, oily noodle dish popular in Malaysia and Singapore; and some say, in Indonesia and Brunei too. Sometimes, when I come home from work; and when the usual steamed rice for lunch or dinner is not in sight, I'd be pleasantly surprised with a potful of char kway teow; stir fried at home, of course; and with eggs, prawns, bean sprouts and maybe a little chilli too!
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