I don't know about other people, but I am the clumsy sort who always seem to have difficulty eating noodles with heaped toppings e.g. wantan or zhajiang mian, mee pok etc. Inevitably the snarly noodles tangle up, the ingredients do not merge for maximal sauce-noodle ratio, not without a bit of a struggle anyway, and the hands holding the chopsticks gets so sore from all the work. Occasionally I resorted to snipping the noodles with scissors, or used a fork instead. All that tug-of-war though, is in the past, for recently I've discovered a simple and neat alternative.
See the lower left corner where some babi sioh peeks through? Instead of placing all the good stuff on top of the noodles, why not arrange the ingredients in layers. Two layers of each should do the trick for an easier mix-and-eat, and the presentation is far more elegant. This trick works well with pastas and rice dishes too.
P.S. GG pickled the green chillis herself. Crunchy, hot, sour, sweet. Goes great with all sorts of noodle dishes.
