Char Kway Teow (炒粿条)

A classic Singaporean dish originally served to workers, I had this tasty and huge plate of noodles in the Food Republic at 313 Somerset.


Wikipedia says: 

kway teow, literally “stir-fried ricecake strips”, is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia.[1] The dish is considered a national favourite in Malaysia and Singapore.


It is made from flat rice noodles (河粉 hé fěn in Chinese) or kway teow (粿条 guǒ tiáo in Chinese) 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 blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients.[2]Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard. In Penang, Char kway teow commonly served on a piece of banana leaf on a plate.[3]

https://en.m.wikipedia.org/wiki/Char_kway_teow

The medium portion was huge and I couldn’t finish it.

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ichewgumeverywhere

I live in sunny California

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