A bowl of thin noodles with sour wheat gluten and fish curd at a restaurant in Sham Shui PoA menu in a cart noodle restaurant in Wan Chai
Cart noodle (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 carts.[1][2] Many street vendors have vanished but the name and style of noodle endures as a cultural icon.[3]
With many immigrants arriving from mainland China during the 1950s, hawkers would sell food out of a cart roaming the streets.[1] Some vendors specialising in cooked noodles would sell them with an assortment of toppings and styles.[4]
Historically, the cart frames were assembled out of wood with metallic basin, allowing the heat inside to cook the ingredients. In the past [when?], it was possible to receive large quantities for a cheap price. The noodles were considered "cheap and nasty"[citation needed], with the cost kept low to appeal to the average citizen. Given this, the dish was also commonly referred [by whom?] as "filthy noodles" (嗱喳麵). Since hygiene standards rose, many street vendors, licensed or otherwise, have vanished.
Legacy
The name and style of the noodle endures, and remain widely available in low- to mid-end eateries. The price may vary depending on the combination of ingredients, or type of establishments. On the contrary, because the noodle is now defined by its retro style, it can sometimes be found in higher-end establishments. It may offer costlier types of ingredients at a higher price.
Typical combinations
Cart noodles is typically based upon the diner choosing various ingredients they would like, including the type of noodles, various soup broths, and toppings.[2] Examples of types of noodles and toppings, which may vary considerably from stall to stall:
^ abcdefghijklmnop"Test results of cart noodles released". The Government of the Hong Kong Special Administrative Division, Food and Environmental Hygiene Department. 27 April 2009. Retrieved 26 August 2019. (in English)
