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]

Shrimp roe noodles

The very tiny black dots are a trademark of the noodle
Alternative names	Shrimp noodles
Type	Chinese noodles
Place of origin	Hong Kong or Guangdong[1]
Region or state	Hong Kong
Main ingredients	Shrimp roe. wheat flour, salt, tapioca flour, monosodium glutamate

Production

The noodle is made of wheat flour, salt, tapioca flour, monosodium glutamate (MSG), and shrimp roe.[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.

Gallery

• 
  Uncooked shrimp roe noodles

See also

• Chinese noodles

References

External links

• Photo