Macau Bamboo Noodles
A classic Macau dish featuring springy bamboo-pressed noodles served with succulent shrimp wontons in a rich broth, offering a delightful texture and flavor.
Ingredients
14 items- All-purpose flour 250g
- Duck eggs 2
- Alkaline water 1 tsp
- Dried shrimp roe 2 tbsp
- Shrimp 200g
- Ground pork 100g
- Wonton wrappers 20 pieces
- Dried flounder 2 pieces
- Chicken carcass 1
- Salt 1 tsp
- Light soy sauce 1 tbsp
- White pepper 1/2 tsp
- Cooking wine 1 tsp
- Scallions to taste
Nutrition
Steps （8 steps）
Mix 250g flour, 2 duck eggs, and 1 tsp alkaline water to form a smooth dough. Cover with a damp cloth and rest for 20 minutes.
Place the dough on a board and repeatedly press with a long bamboo pole for 30 minutes until the dough becomes glossy and elastic.
Roll the dough into a 2mm thick sheet, dust with flour, fold into layers, then cut into 2mm wide strips. Separate the noodles.
Chop 200g shrimp and mix with 100g ground pork, 1 tbsp light soy sauce, 1/2 tsp white pepper, 1 tsp wine, and a pinch of salt. Stir until sticky.
Place a spoonful of filling on each wonton wrapper, fold into a triangle, then into a wonton shape. Seal edges tightly.
Bring dried flounder, chicken carcass, and 2L water to a boil over high heat, then simmer on low for 40 minutes. Skim foam, season with salt, and strain.
In a large pot of boiling water, cook noodles for 1 minute until they float, then remove. In the same water, cook wontons for 3 minutes until they float and wrappers become translucent.
Place wontons in a bowl first, top with noodles, then pour in the hot broth. Garnish with scallions and a pinch of dried shrimp roe. Serve immediately.
Tips
The key to bamboo noodles is the repeated pressing with a bamboo pole to develop gluten, resulting in springy texture. A small amount of alkaline water enhances elasticity but do not overdo it. When mixing the wonton filling, stir in one direction to keep the meat firm. The broth can be made with pork bones, chicken bones, and dried flounder for more flavor.
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