Was first introduced to this dish by a group of army veterans who served in Malaya. White noodles soaked in piping fiery red sauce with paste made from dried prawns and heaps of sliced fish cake and tofu. Usually found in Chinese restaurants that serve Malaysia / Singapore food.
Loads in London, Birmingham but rare up north. Leeds had one. Anyone know of any in Leeds now.
Loads in London, Birmingham but rare up north. Leeds had one. Anyone know of any in Leeds now.