Flat egg noodles, springy in texture, widely loved in Singapore hawker dishes and home cooking.
Ingredients
Wheat flour, water, eggs, salt.
Texture / Bite
Smooth and slightly chewy with a springy bite that holds sauces well.
Cooking Method & Time
Boil for 30s -40s.
Storage / Shelf Life
Keep refrigerated at 0-4°C. Consume within 3-4 days. Freeze up to 3 months.
Best Paired With
Bak Chor Mee, fishball noodles, chili-vinegar dry noodles.
Packaging
1kg vacuum-sealed packs or custom portion sizes.
