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This dish is all about the pleasure of the noodles’ texture; everything else is the supporting cast – solid and dependable, but firmly in the background. I walked into Kung Fu Smooth Pan Mee ...

I particularly enjoyed the noodles— it had this bouncy, springy bite to it. Paired with the juicy wood ear fungus and the saltiness of the fried anchovies, it turned out to be a rather delicious pan ...

In a pan, add olive oil and saute the dried ... Add in a splash of water if it gets dry. 8. The mee goreng is done when the noodles are hot and red.

Add the broccoli, red pepper, carrot and white part of the pak choi to the frying pan and stir-fry for 5 minutes. Add the noodles and green part of the pak choi and cook for 2 minutes more ...