6 noodle dishes you should try in Penang

The noodles in Penang are renowned in Asia as some of the best. Although there are plenty of other good reasons to visit the big island in Malaysia, the foods attract attention and admiration from people all over the world.

Char Kway Teow

You'll encounter this heavy, filling noodle dish under many spellings such as "char koay" or just "kway teow."

As the name implies, the noodles have a deliberately charred and slightly burned aroma that comes from the wok. Kway teow was once the dish of choice for poor laborers who needed a filling meal to keep them going. The dish is usually prepared with pork fat, fish cake, egg, and prawns.

Hokkien Mee

Named after the Chinese immigrants to Penang, Hokkien mee (sometimes spelled "mie") often contains barbecued pork sliced into thin strips, prawns, shallots, and a fish-based chili paste. Yellow egg noodles are mixed with rice vermicelli.

The version of Hokkien mee in Penang differs a little from other places because it is spicier. The hearty broth is made from pork bones and shrimp shells.

Penang Laksa

Laksa is a famous dish celebrated throughout Southeast Asia, however, Penang has put a special twist on it. A little fishy and seasoned with lemongrass, ginger, and mint, Penang's take on laksa is a unique taste that you'll never forget.

Penang laksa is a variant of asam laksa — both are slightly sour thanks to sour mangosteen fruit — rather than sweet as are laksa variants based on coconut milk.

Mee Rebus

Mee rebus is a noodle dish often prepared with ketchup or a sweet tomato gravy; lime provides citrus that offsets the sweet taste. Expect yellow egg noodles, half of a boiled egg, and shallots.

Mee Goreng

Mee goreng simply translates to "fried noodles" and can be prepared in a variety of ways depending on the whim and style of the street food hawker. Noodles can be rice, egg, or in a worst-case scenario, the same "instant" noodles upon which starving college students sometimes rely.

Mee goreng — prepared by Indian-Muslim hawkers in Mamak eateries — is a good option for avoiding the pork typically found in other noodle dishes.

Loh Mee

This noodle soup is thickened with egg and corn starch into a gravy that lends a somewhat-slimy texture to an otherwise-tasty noodle dish. The noodles are usually thick, yellow noodles. That mysterious, spongy option seen floating in the dish is a slice of fishcake.

Loh mee is sometimes spelled as "lor mee."

See more: Top 11 destinations to visit in Malacca

Source: Internet