Sometime ago, somebody was complaining about buying noodles home or getting them delivered to the house. I do not remember whether he or she was talking about Sibu kampua or Kuching kolo or whatever mee but it is true that when you buy and take them home nicely wrapped in plastic bags like this…
…the strands of the noodles will all get stuck together and stay in that shape when you take them out especially when you buy them in the morning from here to take some place else, like to KL, for instance, to appease somebody’s craving there and he or she will only get to eat it come evening time and they will take it out and eat it while in a clump like eating a bun.
Well, I found out by accident that there is a solution to this problem. Before taking out the noodles, press them from the outside to loosen those strands and get them to come apart…
It was quite easy for me to do that as I went home straight away after buying them at the shop so they were not so “stuck” yet but had it been much later, it probably would have taken me longer to do that.
Once I was through, I emptied the noodles onto a plate and arranged the slices of meat on top and served them with a sprinkling of chopped spring onions from my garden…
There you are! Don’t you think that looks exactly like how you would get it at the shops? It certainly comes across a whole lot nicer and more appetising than what I see some bloggers eating when they buy noodles home or get them delivered to the house.
...STILL CRAZY AFTER ALL THESE YEARS! 
Thanks for sharing the useful tips and we are never too old to learn new things everyday. Yeah, it certianly looks like how it is served at the shop when dine-in. For me, whether I eat the noodles later on instantly, once I reach home, I will loosen the noodles immediately and transfer it to the plates. I never let in in the plastic wrappers for long.
Yes, best to buy and go home straight away, not good to keep in the plastic bags for so long. Better still, bring a tiffin carrier if planning to buy home.
So true especially if the noodle is left in the plastic to be eaten later. I prefer to use tiffin carrier so the noodle will not stick together and we will usually eat the noodle as soon as possible. Your noodle is very well presented.
Yes, say NO to plastic. One guy at a kway teow stall did tell me that if packed in plastic, by the time I get home, it will not be nice anymore. Well, whatever it is, best to eat there. Praying for better times when we can do that without a worry!
Sarawakian wanton mee looks rather pale.
Our Johore version tends to look darker with more dark soya sauce.
Sometimes, we like to add a little bit of dark vinegar into yellow noodles.
Tangy and savoury, just nice.
See my reply to Nancy (yesterday’s post), not the same as those over at your side. Simpler, rather plain in looks and in taste, yes…quite typical of Foochow cuisine but I would say there is beauty sometimes in simplicity.
Dark vinegar isn’t quite the thing here but black vinegar pork trotter is catching on, getting rather popular around here. Never heard of it before in my growing up years.
That indeed looks decent!
Selling in Auckland at NZ$15.00, I heard. LOL!!! I had it at one place there a long time ago (long closed down already, I heard), NZ$9.00 at the time but the serving was HUGE!!! Not quite the same but tasted great and VERY generous with the char siew pork unlike the ones here.
I have never seen them wrapped like that!
Pretty common here, cheaper than using those plastic packs or cardboard boxes, I guess.