Shrimp Roe and Scallop Soup Noodles (Two Pack) – 120g
Shrimp roe, harvested from freshwater shrimp eggs, is dried to perfection. It is brownish in color with a fresh, sweet taste and an overflowing fragrance, making it a prized seasoning without additives. A common way to enjoy it is to sprinkle shrimp roe over dishes, adding a delightful aroma to any meal. Fifty years ago, Wong Chi Kee, following traditional methods from Guangzhou, was the first to introduce “Shrimp Roe Lo Mein” in Macau, leaving diners with a lingering taste and high praise.
Today, as a gift-worthy “silver thread fine noodle,” we do not simply produce “shrimp roe noodles.” The reason is that during cooking, the aroma of shrimp roe in the noodles dissipates in the boiling water, rendering it ineffective. Thus, the “Shrimp Roe Lo Mein” made with “silver thread fine noodles” comes with a separately packaged selection of shrimp roe to be sprinkled over the cooked noodles. This way, you can enjoy “Shrimp Roe Lo Mein” at home just as if you were dining at Wong Chi Kee.
Ingredients:
Noodles: Wheat flour, fresh eggs, egg whites, colorant (E102), acidity regulators (E500(i), E501(i))
Soup Base: Mushroom powder (salt, maltodextrin, dextrose, yeast extract, sugar, flavour enhancer (E635), mushroom extract mushroom powder, vegetable oil, acidity regulators (E364(ii), E363), thickener (E415)), dried flatfish powder, shrimp roe powder, salt, sugar, dried scallop powder.
Food Allergen: Wheat, Egg, Soybean, crustacean products and fish products
Cooking Instructions:
- First, put the noodle cake into 800ml of boiling water (about 2 bowls of water). Cook in high heat for 1 min 30 secs to 1 min 45 sec according to preferred texture and whisk constantly.
- For soup base, put seasoning powder into 200-220ml boiling water.
- Put cooked noodles into soup base. Stir well and ready to serve.
Expiry: 26 October 2024
