Char Kway Teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia. Normally if you order Wet Char Kway Teow, you get the non-tomato version.
Why I put it as "(Wet)"? In Malaysia, the stir-fried noodles normally cooked in 3 ways - Wet, Dry or Soup version.
- Wet - As seen in the picture above, it has thick gravy(not the soup version). Normally at other place, it is non-tomato version, but Sibu has it unique one. It sometime served in hot plate.
- Dry - No gravy for this kind of cooking, noodles will be fried with egg, bean sprouts sliced meat or fish cakes.
- Soup - This is cooked with lot of water and normally looks brown for the soup.
I personally dun like any chinese stir-fried noodles with tomato in it, however, I found this wet version Char Kway Teow Tomato is quite good. If you never try it, do go for it!