Wednesday, 23 September 2015


I love eating wanton noodles when I go back to Ipoh during the weekends.  This is a Cantonese dish.  In places like Hong Kong and China, the dish is usually served in a soup but I prefer mine to be dry or kon lou as in lo mein (撈麵) meaning the noodles are stirred with a sauce made from soy sauce and other seasonings.

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