Drain, rinse with cold water and drain again. With fresh or dried sheets, cut them into strips about 1cm (7/16in) wide, then separate them into individual noodles.

Wang Jiao serves your usual dry and soup ban mee, as well as mee sua and u mee. One of them, a fairly uncommon fermented rice residue noodle dish, caught my eye. My mom and I aren’t big mee sua fans, ...