Shrimp roe noodles
|Alternative names||Shrimp noodles|
|Place of origin||Hong Kong or Guangdong|
|Region or state||Hong Kong|
|Main ingredients||Shrimp roe. wheat flour, salt, tapioca flour, monosodium glutamate|
|Cookbook: Shrimp roe noodles Media: Shrimp roe noodles|
|Shrimp roe noodles|
|Literal meaning||shrimp egg noodle|
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.
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.
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