Flat, fried egg noodles known for their distinctive aroma and texture.
Ingredients
Wheat flour, eggs, water, salt, oil.
Texture / Bite
Soft yet springy when rehydrated.
Cooking Method & Time
Blanch in boiling water for 1–2 minutes before stir-frying.
Storage / Shelf Life
Room temperature: 2 weeks. Refrigerated: 1 month.
Best Paired With
Claypot yee fu noodles, braised noodle dishes.
Packaging
1kg packs.
