Advertisement
4
Easy
By Joanna Hu and Rosheen Kaul
Published 2022
On my last visit to Hong Kong, I chanced upon a noodle shop that still made their noodles using the traditional method, where the chef bounces on a thick bamboo pole to work the duck-egg-enriched dough to its optimal consistency. This laborious process results in the most perfect, springy, toothsome noodles. Traditionally, these noodles are served with pork and prawn wontons in a delicious and flavourful broth, the best way to appreciate their simple perfection.
Whilst traditionally