Freshly made each day, this is yet another delicious variant of our wanton noodles but in broader strands. The addition of eggs along with its thick, flat profile provide the thick egg noodles with a rich and chewier texture.
*contains eggs and alkaline lye water
Flat and chewy, the thick egg noodles is rich in taste and can be served both dry and with soup. This makes them great for soaking up sauces in heartier dishes and robust flavours, like beef noodle soup, braised meats and even curries.
90gm x 4 pc
Room temperature 2 days, Chilled (4 degree c) 30 days
Prepare a bowl of room temperature water and set aside. Bring a large pot of water to the boil. When the water starts boiling, add in one serving of noodles and spread them out with a pair of chopsticks. Cook for 20 seconds, remove and dip into the bowl of water (this stops the cooking process and adds extra springiness to the cooked noodles). Drain the noodles.
Serve dry: Toss in serving sauce and enjoy.
In a broth: To serve, simply warm the noodles quickly in the serving broth, assemble and ladle the broth over.
With steamboat: Pre-cook the noodles accordingly, then toss in a drizzle of garlic, shallot or sesame oil before serving.