Rice Field Hong Kong Style Noodles

Rice Field Hong Kong Style Noodles are thin, golden strands made in the Cantonese tradition, with the gentle bite and springy chew that home cooks look for. Before cooking they have a pale wheat color and a clean aroma. Cooked, they turn glossy and bouncy, holding their shape rather than going soft, which is exactly what good chow mein needs.

Blanch the noodles briefly in boiling water until just loosened, then drain well. For crispy Hong Kong pan-fried noodles, press them into a hot oiled pan until the bottom turns golden, flip, and top with stir-fried beef and gai lan or shrimp. They also drop straight into a bowl of wonton noodle soup, or toss quickly with soy, sesame oil, and scallions.

Each pack holds thin wheat egg noodles, sold in 16 oz, 32 oz, and a 5 lb size for bigger batches and restaurants. The strands are made from wheat flour and egg for their signature color and bounce. Keep the package frozen until use, and cook straight from a quick blanch with no long soaking needed.