Fried Kuey Teow/Char Kuey Teow

Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. It is made from flat rice noodles (Chinese: 河粉; pinyin: hé fěn; Cantonese Yale: hó fán) or kway teow (Chinese: 粿條; Pe̍h-ōe-jī: kóe-tiâu; pinyin: guǒ tiáo; Cantonese Yale: gwó tìuh) of approximately 1 cm or about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan.

Originally developed and catered to overseas-born Chinese labourers in the Southeast Asia region, the dish has achieved widespread popularity within the region from the late 20th century onwards, particularly in Malaysia and Singapore. 

炒粿条（有时也拼写为炒粿條，中文：炒粿條；Pe̍h-ōe-jī：chhá-kóe-tiâu）是一道起源于中国南部的海洋东南亚的炒米粉菜肴。在福建和潮州方言中，"炒" 意味着炒制，"粿條" 指的是宽平的米粉。它由大约1厘米或0.5厘米宽的宽平米粉（中文：河粉；拼音：hé fěn）或粿條（中文：粿條；Pe̍h-ōe-jī：kóe-tiâu；拼音：guǒ tiáo）制成，用大蒜、生抽、老抽、辣椒酱、整只虾、去壳的血蚶、切碎的韭菜、腊肠片和豆芽菜在非常高的温度下炒制。其他常见的配料包括鱼饼和虾酱。

最初是为了满足东南亚地区的海外华裔劳工而发展起来的，该菜肴在20世纪末期以来在该地区取得了广泛的流行，尤其是在马来西亚和新加坡。