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This dish is served in the finest of Cantonese restaurants worldwide. These delectable noodles are fried until crispy then smothered in a sumptuous, aromatic gravy with meat and vegetables.
1 Soak the noodles in boiling water for 5 minutes until soft, then drain and set aside for another 5-10 minutes to dry.
2 Heat a non-stick frying pan or wok with 60ml (4T) oil until shimmering. Carefully add the drained noodles to form a single thin layer in the oil. Allow the noodles to fry on one side for 2-3 minutes until crispy, then carefully turn the entire layer and cook for another 1-2 minutes, or until crispy on the other side. Remove from the pan and drain on paper towel before transferring to a serving plate.
