Shrimp roe noodles

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Shrimp roe noodles
ShrimproeCloseup.jpg
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
Simplified Chinese 虾子面
Literal meaning shrimp egg noodle

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[edit]

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[edit]

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[edit]

See also[edit]

References[edit]

  1. ^ CNN Go 40 Hong Kong foods we can't live without 13 July 2011. Retrieved 2011-10-09
  2. ^ Shrimp roe noodle packaging

External links[edit]