|Alternative names||Kuay chap, kueh chap|
|Place of origin||Southern China|
|Similar dishes||Sekba, Burmese pork offal skewers|
Kway chap (Chinese: 粿汁; pinyin: guǒzhī), also spelt kuay chap is a Teochew noodle soup consisting of flat, broad rice sheets (kway) in a soup made with dark soy sauce, served with an assortment of pork cuts including offal, pork belly, intestines, and pig's ears, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs. The dish is popular in Malaysia's Sarawak, Penang, and Johor states, and in neighboring Singapore.