Chinese Egg Noodles (6pkg), Product of China, 6x15.5 oz. oz

Chinese Egg Noodles (Yellow Longevity Egg Noodles, Shanghai noodles or sen misua or more commonly bah mee in Thai) are usually used in Thai fried noodle dishes. This type of dried noodle is stiff but still flexible and not brittle. In Chinese restaurants this type of noodle is the basis of popular Lo Mein and Chow Mein Noodles.

To prepare, soak noodles in hot water for 10 minutes to soften and separate. Drop into rapidly boiling water with a teaspoon of cooking oil and cook for 2 to 3 minutes until still firm to bite (as they will be cooked further), drain and rinse in cold water. To make your dish, this noodle is good stir-fried or added to soups. For crispy fried egg noodles (such as for kao soy noodles Thai curry noodles or Chow Mein) first cook in boiling water, dry on a tray, and finally deep-fry in hot oil until crispy.

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