Shrimp roe noodles
From Wikipedia, the free encyclopedia
| Shrimp roe noodles | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|||||||||||
| The very tiny trademark black dots on the noodle | |||||||||||
| Traditional Chinese: | 蝦子麵 | ||||||||||
| Simplified Chinese: | 虾子面 | ||||||||||
| Literal meaning: | shrimp egg noodle | ||||||||||
|
|||||||||||
Shrimp roe noodles or Shrimp noodles are a variety of Chinese noodle. One of the special characteristic that distinguish this noodle from the many other varieties of Chinese noodle is the tiny black spots. This is a popular noodle in Hong Kong.
Contents |
[edit] Production
The noodle is made of wheat flour, salt, tapioca flour, monosodium glutamate (MSG), and shrimp roe.[1] It comes in a palm-sized hard noodle bundle.
[edit] 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.
[edit] Gallery
 Uncooked shrimp roe noodles |
[edit] References
- ^ Shrimp roe noodle packaging
