Lemon Noodles

Ling Mung Mein

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This is Cantonese in spirit, though the execution is mine. I have combined the noodles and the fresh citrus of Canton with the strong taste of cured ham, and the result, I think, is fresh and exciting.


  • 2 quarts water
  • 2 teaspoons salt
  • ½ pound


  1. Place the water and salt in a large pot and bring to a boil. Add the noodles and cook for 1 minute, loosening them with chopsticks as they cook. Cook until al dente, then remove from heat, run cold water into pot, and drain noodles through strainer. Place noodles back in pot, run cold water in, and strain again. Repeat once more, then reserve.
  2. Place larg