Cherry & Dennis Helper Habitat
Hong Kong Shrimp Roe Tossed Noodles
蝦籽撈麵
Recipe overview
Thin egg noodles are cooked springy, drained and tossed with a little soy and sesame oil. Dried shrimp roe goes on last; this is a dry-toss noodle dish, not soup.
01
Ingredients
Main ingredients
- 320 g, cook per pack thin egg noodles
- 20 g, ready-to-eat product dried shrimp roe
- 2, finely sliced spring onions
- enough for boiling water
Sauce seasoning
- 2 tbsp light soy sauce
- 2 tsp sesame oil
- 1/2 tsp sugar
- a pinch white pepper
02
Tools
- large pot
- strainer or noodle scoop
- chopsticks
- measuring spoons
- small bowl
- four shallow noodle bowls
03
Steps
Step 1
Measure ingredients
Check the noodle cooking directions and that the shrimp roe is ready to eat.
Step 2
Slice spring onions
Wash, drain and finely slice the spring onions.
Step 3
Mix tossing sauce
Stir soy sauce, sesame oil, sugar and white pepper in a small bowl.
Step 4
Boil water
Bring plenty of water to a full boil in a large pot.
Step 5
Loosen noodles
Gently separate the dry noodle cakes to prevent clumps.
Step 6
Cook noodles
Boil according to the packet until springy with no hard centre.
Step 7
Reserve noodle water
Scoop out about four tablespoons of hot noodle water.
Step 8
Drain noodles
Drain thoroughly without rinsing under cold water.
Step 9
Toss with sauce
Put hot noodles in a large bowl and quickly toss with sauce.
Step 10
Adjust moisture
Add reserved water one spoon at a time if dry; leave no broth in the bowl.
Step 11
Divide bowls
Portion noodles equally into four shallow bowls.
Step 12
Add shrimp roe
Scatter ready-to-eat roe and spring onions evenly just before serving hot.
Common mistakes
- Using raw or poorly stored shrimp roe
- Overcooking noodles
- Adding so much water that this becomes soup
- Heating roe too early and losing aroma
Tips
Check the roe packet for ready-to-eat and storage instructions. Use little noodle water and add roe only at serving.
