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Large Noodles

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

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.

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