Details
From Wing Lok Noodle Factory, a Hong Kong noodle maker since 1976, these thin noodles are kneaded with flounder fish powder and coriander for a fragrant, savoury depth that stands out even in a simple broth. Light and springy with a pleasant bite, they cook in about two minutes. Twelve individually wrapped portions make it easy to keep them on hand for a quick fish soup noodle, a wonton noodle bowl or a tossed noodle with a little oil and spring onion. The flour may carry a faint alkaline scent that disappears once cooked. Made in Hong Kong.
