This is a recipe from one of my favourite restaurants in China — Bagua Lou, which specialises in culinary creations from the Southern Song Dynasty. Unfortunately I was unable to extract the history of this dish from the manager or the chef; however, their version reminded me once again of how good Cantonese food can be. Perhaps because I’ve enjoyed this dish several other times in Canton I have managed to reproduce it below rather effectively. The noodles are easy to cook and make a wonderful accompaniment or a splendid finale to any meal.
Blanch the noodles in a large pot of salted boiling water for 3 minutes and drain thoroughly. Then scatter the noodles on a baking tin, mix in the chopped spring onions and sprinkle the salt over the top.
© 1990 Ken Hom. All rights reserved.