lauhkeat

Lauhkeat, also known as *Lauh Kiat* or *Lauh Kiat Noodles*, is a popular Malaysian and Singaporean dish consisting of noodles served in a rich, savory broth. The name derives from the Hokkien Chinese dialect, where "lauh" means "wash" and "keat" refers to the noodles, indicating that the noodles are typically washed and served in the broth. This dish is widely enjoyed for its hearty, flavorful taste and is a staple in local hawker centers and restaurants.

The dish features thick, chewy wheat noodles, often served in a light brown or dark broth made from chicken or pork stock. The broth is flavored with ingredients such as garlic, ginger, star anise, and sometimes dried shrimp or fermented bean paste, giving it a deep, aromatic profile. Common toppings include sliced pork belly, Chinese sausage, hard-boiled eggs, and sometimes a sprinkle of cilantro or chili flakes. Some variations may include additional ingredients like mushrooms or bok choy.

Lauhkeat is often enjoyed as a comforting meal, particularly during cooler weather, as the warm broth provides both nourishment and satisfaction. It is commonly found in Malaysian and Singaporean street food culture, where it is served in small portions to be eaten quickly. The dish reflects the influence of Chinese cuisine within the region, adapted to local tastes and ingredients.

While the dish is simple in concept, its preparation requires careful balancing of flavors to achieve the ideal depth and richness. It is often paired with side dishes such as pickled vegetables or a simple salad to complement the rich broth. Lauhkeat remains a beloved comfort food, cherished for its simplicity and ability to warm the soul.