These thin wheat noodles originated in Northern China.
Here is an easy recipe:
Cook noodles: Boil for 3 minutes, rinse under cold water and drain.
Heat wok over high heat and add stir-fry oil. Add thinly sliced chicken breast, cut up celery, bell peppers and mushrooms. Stir-fry for 2 minutes; add chicken broth, 1 tbsp soy sauce, 2 tbsp KA•ME Cooking Wine and 2 tbsp KA•ME Sesame Oil. Reduce heat, stir for about 3 minutes. Ladle over cooked noodles and serve.
WHEAT FLOUR, WATER, SALT, CALCIUM CARBONATE.
(click to enlarge)