Shrimp roe noodles
Shrimp roe noodles | |
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The very tiny black dots are a trademark of the noodle | |
Alternative names | Shrimp noodles |
Type | Chinese noodles |
Place of origin | Hong Kong |
Region or state | Hong Kong |
Main ingredients | Shrimp roe. wheat flour, salt, tapioca flour, monosodium glutamate |
Cookbook:Shrimp roe noodles Shrimp roe noodles |
Shrimp roe noodles | |||||||||||
Traditional Chinese | 蝦子麵 | ||||||||||
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Simplified Chinese | 虾子面 | ||||||||||
Literal meaning | shrimp egg noodle | ||||||||||
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Shrimp roe noodles or Shrimp noodles are a variety of Chinese noodle popular in Hong Kong. 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.[1]
Production
The noodle is made of wheat flour, salt, tapioca flour, monosodium glutamate (MSG), and shrimp roe.[2] It comes in a palm-sized hard noodle bundle.
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.
Gallery
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Uncooked shrimp roe noodles
See also
References
- ↑ CNN Go 40 Hong Kong foods we can't live without 13 July 2011. Retrieved 2011-10-09
- ↑ Shrimp roe noodle packaging
External links
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