4. Sang Har Noodles

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Next up is the Sang Har Kwey Teow (flat noodles). This is fresh river prawns cooked Cantonese style in a thick eggy broth and finished off with either flat or egg noodles. The orange roe in the head of the prawn just seeps and infuses into the eggy liquid sauce of the noodles and makes the taste phenomenal. The amazing way that the tautness of the prawn flesh blends into the springiness of the flat noodles is like these two components were just made for each other.


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