Made fresh daily from quality ingredients sourced locally and the region, these finely cut egg noodles are prized by many local, well established Chinese restaurants. Handpicked for its firm bite and springiness, it lends a crisp and lively mouthfeel.
*contains eggs and alkaline lye water
Thin and springy, wanton noodles can be enjoyed both in a soup or served dry. Apart from the well-loved local favourite – wanton noodle soup, these noodles are perfect with any broth which is light and delicate. They are also great in simple dishes, tossed in condiments and a drizzle of fragrant garlic and shallot oil.
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.