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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. [3] [1] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. [4]
Hokkien char mee (Hokkien fried noodles; 福建炒麵) is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy (sometimes pork liver is included).
The term lo mein comes from the Cantonese 撈麵, meaning "stirred noodles". [1] The Cantonese use of the character 撈, pronounced lou and meaning "to stir", in its casual form, differs from the character's traditional Han meaning of "to dredge" or "to scoop out of water" in Mandarin, in which case it would be pronounced as laau or lou in Cantonese (lāo in Mandarin).
Mie hokkien, fried noodle dish, consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, sambal and lime. Mie kari, fried curry noodle dish. Mie kering, dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid.
Adding white beans makes this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and creaminess to switch up ...
Lor mee (Hokkien Chinese: 滷麵; Pe̍h-ōe-jī: ló͘-mī, Mandarin simplified Chinese: 卤面; traditional Chinese: 滷麵; pinyin: lǔmiàn; literally: "thick soya sauce gravy noodles") is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy.
Cha kuyteav – stir fry noodles with pork belly [5] Kuyteav – a soup with rice noodles and pork stock with toppings; Kuyteav kha kou – rice noodles in a beef stew or thick broth soup; Lort cha – rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives [6]
Hokkien fried rice in Hong Kong fast-food restaurant. Hokkien fried rice (Jyutping: fuk1 gin3 caau2 faan6; also known as Fujian fried rice) is a popular Cantonese-style wok fried rice dish in many Chinese restaurants. It consists of a saucy stir-fried topping poured over ordinary egg fried rice.
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