Hong Kong-style noodles where you pick the noodle type and toppings, such as fish balls, pork skin, radish, sausage or beef offal, then have them in broth or with curry or chili sauce.
Originated in 1950s Hong Kong when street vendors sold noodles from wooden pushcarts (车仔), letting customers pick any combination of noodles, broth, and toppings.