Tough ask, in the land of many different noodle dishes.
I'll try to zero in, down to my favourite!
Apart from spaghetti which I love ‘till death do us part’, Chinese flat white noodle (cut from steamed sheets) (‘ho fun’ 河粉) is the noodle type I eat most. It is my ‘rice option’ whenever I don't eat a rice centered meal, which is quite often.
How I like my ‘flat white’ -
(Malaysia) Ipoh ‘chee cheong fun’ lavished in a marvellous mushroom sauce and topped with a sprinkle of flavourful fried shallots and aromatic sesame seeds. (Ipoh has the best natural water quality in Malaysia; and food such as rice noodle is made from the rice milk, which in turn result in ultra smooth rice noodle.)
- The classic Hong Kong stir-fry mix of flat rice noodle with beef, bean sprouts and spring onion.
Malaysian Chinese can eat beef, but the meat is not a part of their diet.
Most Chinese follow the Buddhist faith, and the consumption of beef is generally avoided. (Which is distressing for me because almost all Malaysian Chinese restaurants have no beef.
I like beef cooked together with noodle, so I need to hunt down the very few that offer beef noodle.)
The winning favourite is…
Cantonese '"ngau yoke hor" (牛肉河, beef rice noodles); "hor" is short for 'hor fun' referring to flat rice noodle. 'Ngau yoke' means beef.
The hard-to-find Kuala Lumpur's extraordinary Cantonese beef rice noodle - a flash fry of wok hei noodle bathed in a velvety egg-y gravy accentuated with fresh ginger and spring onion. Simply out of this world!
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