I made this batch of noodles for lunch a few weeks ago. This is a simplified version of black noodles from the streets of KL. I omitted lard and used only EVOO, chicken broth, dark soy sauce, shrimps, yau choi, white ground pepper. Lots of minced garlic and shallots are also key to making this dish tasty.Sunday, September 7, 2008
Dark Noodles
I made this batch of noodles for lunch a few weeks ago. This is a simplified version of black noodles from the streets of KL. I omitted lard and used only EVOO, chicken broth, dark soy sauce, shrimps, yau choi, white ground pepper. Lots of minced garlic and shallots are also key to making this dish tasty.
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1 comments:
We've also done Hokkien Char recently. Lard is the key!
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