Details
Made in Hong Kong, this is the Demae Ramen that Hongkongers grew up with: springy, golden noodles that hold their bite, here paired with a clear, savoury seafood-flavour broth with notes of garlic, sesame and Chinese cabbage. It takes three minutes in a pan, and with a fried egg, luncheon meat or satay beef on top and a stalk of greens it becomes the classic cha chaan teng two-topping noodle bowl. Try the noodles drained and tossed with the soup base and a little spring onion oil for a quick dry-style bowl.
