I took the cold ho fun noodles out of the refrigerator and cut them into strips. I set a non-stick pan onto medium high heat and added a thin layer of oil. I added the stiff, board-like, noodles to the pan. They sizzled, popped and softened. They transformed into tender ho fun noodles. I even achieved some crispy caramelized bits for added texture. I added a splash of soy sauce to the pan to season these testers. The noodles were supple, crunchy, tender, chewy and crush-worthy. Our chow fun game has been fundamentally changed. The microphone dropped.
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