Shrimp roe noodles or shrimp noodles are a variety of
Chinese noodle popular in
Hong Kong and
Guangdong. One of the special characteristic that distinguish this noodle from the many other varieties of Chinese noodle is the salty shrimp roe forming tiny black spots on strips of the noodles.[2]
Production
The noodle is made of
wheat flour,
salt,
tapioca flour,
monosodium glutamate (MSG), and
shrimproe.[3] It comes in a palm-sized hard noodle bundle. Mix the shrimp, eggs, flour and other materials, and then put the dough is placed into a mechanical press with holes through which the dough is forced to form strands of noodles.[4]
Preparation
Because this noodle has some taste of its own, the most common method of cooking is directly
boiling the noodles.
Soy sauce or additional flavorings can still be added. Depending on the noodle brand, the black dots may disappear after cooking.
Uncooked shrimp roe noodles
