By Robert Danhi
Published 2008
Are sometimes called Fujian mien (Malaysia). They’re about ¼ inch (5 to 6 mm) in diameter when raw. Thick and resilient, these can take upwards of 10 minutes of boiling to cook. Often, they are parboiled and then cooked once again in a rich soy gravy, as in Malaysian Hokkien mee, Stir-fried Noodles in Thick Soy Gravy & Crispy Pork.
© 2008 Robert Danhi. All rights reserved.
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