Thin egg noodles

Thin noodles of flour and egg (traditionally with lye water), springy and firm: the noodle under soy sauce fried noodles, shredded pork fried noodles and wonton noodles. Australian Asian grocers keep fresh ones, made locally in Sydney and Melbourne, in the chiller, and dried cakes labelled Hong Kong style egg noodles or 生麵 on the shelf; the supermarket chiller's Hokkien noodles are thick and yellow and not this. Boil until loosened, rinse cold, drain, and have them dry before they go into the wok.

Cautions: read first

• Contains wheat and egg, mandatory-declaration allergens in Australia; keep fresh noodles refrigerated and use within a few days.

Preparation

Boil one minute until loosened, rinse cold and drain.

Origin

Guangzhou and Hong Kong. Fresh in the Asian grocer chiller, dried cakes on its shelf; the supermarket Hokkien noodle is the wrong one.

Availability in Australia

Easy to find

Pairs well with