Freshly made noodles, torn into pieces by hand, are the star of this hawker stall.
Fermented Rice Residue Chicken Mee Sua, Seafood U-Mian and Lala Sheng Mian at Hai Xia Handmade Noodles.SINGAPORE – If there is a dish worth braving the rain for, it has to be the Speciality Handmade Mee Hoon Kway – the undisputed star dish at Hai Xia Handmade Noodle in Hougang Avenue 8.
I am dreadfully addicted to the slippery chewy texture of the hand-torn noodles, which are a chirpy yellow, thanks to the fresh carrots and eggs added to the dough. It is prepared every morning by stall owner Lu Qiong Xia, who eschews artificial food colouring.For a more luxurious version, add $1 worth of lala , which lend their briny sweetness to the soup.
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