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COOK'S TIP: If you're using fresh Hokkein noodles, cook for 2 minutes instead of 3-4. If you're using vacuum-packed, pre-cooked noodles rinse under boiling water only before use. For either you will need 500g.
Recipe courtesy of The Noodle Bowl by Louise Pickford, published by Ryland Peters & Small (£9.99) Photography by Ian Wallace © Ryland Peters & Small. Available here.