Macau Shrimp Roe Noodles
Macau-style noodles featuring dried shrimp roe, delivering a briny, umami punch with springy, bouncy noodles — a beloved specialty of Macau.
Ingredients
9 items- Dried shrimp roe (xia zi) 15 g
- Bamboo pole noodles (alkaline noodles) 250 g
- Broth (chicken or shrimp stock) 200 ml
- Oyster sauce 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Sugar 1/2 tsp
- Green onions 2
- Vegetable oil 1 tbsp
Nutrition
Steps （6 steps）
Prepare ingredients: Rinse dried shrimp roe in a sieve and drain; slice green onions; heat broth and keep warm.
Cook noodles: Bring a pot of water to a boil. Add bamboo pole noodles, stirring gently. Cook over medium-high heat for about 1 minute until noodles are 80% done (still slightly firm). Drain immediately, rinse under cold water, drain again, and toss with a little oil to prevent sticking.
Dry-roast shrimp roe: In a small pan over low heat, dry-fry the shrimp roe without oil, stirring constantly for about 30 seconds until fragrant. Be careful not to burn. Set aside half for garnish.
Make sauce: In the same pan, add vegetable oil over medium heat. Sauté half the green onions until aromatic. Pour in broth, oyster sauce, light soy sauce, dark soy sauce, and sugar. Stir and bring to a boil.
Toss noodles: Add the cooked noodles to the sauce. Use chopsticks or tongs to toss evenly. Cook over medium heat for 1–2 minutes, allowing the noodles to absorb the sauce until slightly thickened.
Serve: Transfer noodles to bowls. Top with reserved shrimp roe and remaining green onions. Enjoy immediately.
Tips
Key: Dry-roast the shrimp roe to release aroma without burning, or it becomes bitter. Cook noodles to 80% doneness; they will continue to absorb sauce for perfect al dente texture.
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