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Thursday, March 17, 2011

Prawn Noodle 虾面



I can have this everyday, dry or soup. Maybe, it's the crispy fried pork lard bits talking. For the uninitiated, it's distinctly different from Hokkien Prawn Mee that is stir-fried in lard with a mix of yellow (egg) and white (rice) noodles, no soup.


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