炒朱肠粉

This dish is originally named after pig's guts because of the shape of the noodly thing made of flour. Appreciate the attention to detail in substituting in the homophone 朱 (#pundemic 😅) Not going to lie to you, they make this so oily that you're probably shortening your life expectancy by a few days 😏 (#sweetdreamsaremadeofgrease 😉) But the flavour they achieve is amazing; make no mistake about it, this is fried #kuayteow to all intents and purposes, just that they use 肠粉 instead of 粿条. I appreciated the use of fried #mockmeat to stand in for the traditional lard cubes. Wish they'd also provided a substitute for the egg and shrimp though; I addressed the perceived lack of ingredient variety by adding my own fried shallot and pumpkin floss 😛 For RM11, nothing to really complain about 😌 #cheecheongfun #malaysianeats