炒粿條 (caau2 gwai3 diu1 [馬] caau2 gwai2 diu1) — fried koay teow (rice noodles, broader than 米粉 but narrower than 沙河粉 or 豬腸粉) | A common dish in Southeast Asia and Southeast China. Fried Koay Teow is usu. fried with pork lard, chilli, prawns, mussels (螄蚶), eggs and sometimes 臘腸. This dish varies from place to place. In Malaysia and Singapore, Penang Fried Koay Teow is the definitive style. in Cantonese
caauˊ²炒gwai˗₃粿diuˉ¹條简 炒粿条
Mandarin Pinyin: chao3 guo2 tiao2
Meaning of 炒粿條
nounfried koay teow (rice noodles, broader than 米粉 but narrower than 沙河粉 or 豬腸粉) | A common dish in Southeast Asia and Southeast China. Fried Koay Teow is usu. fried with pork lard, chilli, prawns, mussels (螄蚶), eggs and sometimes 臘腸. This dish varies from place to place. In Malaysia and Singapore, Penang Fried Koay Teow is the definitive style.
nounchar kway teow, a noodle dish from Malaysia