澳门虾子捞面
A classic Macau noodle dish, dry and springy noodles coated with golden shrimp roe, bursting with ocean freshness in every bite.
Ingredients
8 items- Alkaline wheat noodles or egg noodles 7 oz (200g)
- Dried shrimp roe 2 tbsp
- Lard or scallion oil 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Oyster sauce 1 tsp
- Sugar 1/2 tsp
- Chopped scallions to taste
Nutrition
Steps （8 steps）
Bring a large pot of water to a boil. Add 7 oz noodles and cook over high heat for 2-3 minutes until no hard core remains. Drain well.
Place 2 tbsp dried shrimp roe in a dry pan. Toast over low heat for 1-2 minutes until fragrant. Remove and set aside.
In a small bowl, mix 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1/2 tsp sugar and 1 tbsp hot water. Stir until sugar dissolves.
Put the drained noodles in a large bowl. While still hot, add 2 tbsp warmed lard or scallion oil. Toss quickly with chopsticks to coat each strand.
Pour the sauce over the noodles and toss again to evenly absorb the color and flavor.
Sprinkle the toasted shrimp roe evenly over the noodles. Gently mix to attach the roe to the noodles.
Transfer the noodles to a plate and garnish with chopped scallions.
Serve immediately, optionally with chili sauce or Zhejiang vinegar.
Tips
The key to shrimp roe noodles is dry and springy noodles; toss with oil while hot and add shrimp roe last to keep it crispy. Substitute scallion oil if lard is unavailable.
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