The fresh noodles are blanched through a slotted ladle in boiling and cold (or room temperature) water multiple times to help to give a nicer springy texture when cooked. They are usually labelled as “Cantonese noodles” or “Hong Kong noodles” in local supermarkets, and can also be used in local style wonton noodles. If you can’t find mee kia, you can usually substitute the recipe with angel hair.
Bak chor mee (soup version). Click photo above for the recipe.
Bak chor mee (dry version). Click photo above for the recipe.