Cart noodle
Cart noodles with beef soup | |
| Type | Noodles |
|---|---|
| Course | Main course |
| Place of origin | Hong Kong and Macau |
| Serving temperature | Hot |
| Main ingredients | Flour, egg and depend on toppings |
| Cart noodle | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 車仔麵 | ||||||||||||||
| Simplified Chinese | 车仔面 | ||||||||||||||
| Cantonese Yale | Chējái mihn | ||||||||||||||
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| Alternative Chinese name | |||||||||||||||
| Traditional Chinese | 嗱喳麵 | ||||||||||||||
| Simplified Chinese | 嗱喳面 | ||||||||||||||
| Cantonese Yale | Láhjá mihn | ||||||||||||||
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Cart Noodles (traditional Chinese: 車仔麵; simplified Chinese: 车仔面) is a noodle dish which became popular in Hong Kong and Macau in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using mobile carts. Many street vendors have vanished but the name and style of noodle endures as a cultural icon.