30 Jan '15, 9am

[NEW] Ingredient spotlight: "mee pok", flat egg noodles * * Link: * ♪ Follow…

(面薄) are flat yellow egg noodles of Teochew origin used in many Singapore hawker dishes , most prominently in bak chor mee (minced pork noodles) . The fresh noodles are blanched through a slotted ladle in boiling and cold (or room temperature) water multiple times to help to give a nicer springy texture when cooked. They can be purchased at local supermarkets. If you can’t find mee pok, you can usually substitute the recipe with

Full article: http://www.noobcook.com/mee-pok/

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[NEW] Ingredient spotlight: "mee kia", thin egg noodles. * #Link: * ♪ Follow…

[NEW] Ingredient spotlight: "mee kia", thin egg...

noobcook.com 30 Jan '15, 9am

The fresh noodles are blanched through a slotted ladle in boiling and cold (or room temperature) water multiple times to h...

I live for Hokkien Mee! Its the asian Carbonara!

I live for Hokkien Mee! Its the asian Carbonara!

hungrygowhere.com 30 Jan '15, 12pm

The fried hokkien mee here (from $3) is done dry, loose and flavoursome. Thin bee hoon and yellow noodles are fried until ...