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.^[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 from mobile carts 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 a metallic basin, allowing a heat source inside to cook the ingredients. In the past ^[when?], it was possible to receive large quantities for a cheap price. With hygiene standards rising, the majority of street hawkers, licensed or otherwise, have since vanished.

The name and style of the noodles endures, and remain widely available in Hong Kong style teahouses (despite street hawkers dwindling).^[5] The price may vary depending on the ingredients, or establishments. It is typically considered an affordable food, and is consumed as a mid-day snack or lunch. Additionally, due to the noodle's widespread cultural influence, it can also be found in higher-end establishments with emphasis placed on better quality ingredients and technique.

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:

The soup served can vary with the establishment and diner preferences, some options may include: beef broth, fish/seafood broth, chicken broth, laksa soup, curry soup, .^[2]

• Cha chaan teng
• Dai pai dong
• Greasy spoon