That’s such a lovely memory. I’m so glad the flavors brought you a taste of home!

Thanks Ana! I’m thrilled you enjoyed it.

My pleasure to share Jeff! I’m so glad you enjoyed the dish—it really is quick and delicious! The recipe’s quantity is for fresh noodles (450g/1 pound), and I realize I should have made that clearer. If you’re using dried noodles, you’re absolutely right to reduce the quantity since they expand when cooked. Thank you for pointing that out and sharing your experience!

Great job on your first try, Lily! Fresh sa-ho fun noodles can be tricky since they tend to stick. Here are a few tips: refrigerate them beforehand to make them stiffer, gently separate the strands before cooking, and make sure your wok is very hot. Stir gently but quickly to keep them moving. These should help with sticking. Happy cooking!

Great question! To get a bit of 鑊氣 (Wok Hei) at home, use a well-heated, carbon steel wok over the highest heat possible and avoid overcrowding. Cooking in small batches can also help. It won’t be exactly the same as in restaurants, but it’ll add some of that smoky flavor!

I’m so glad to hear it turned out just like the restaurant version! Can’t wait for you to try more recipes. Thanks for the kind words!