At the table
Toss the roe through the noodles before eating. Take small bundles of the springy strands.
Contains egg, wheat, shrimp roe and fish in the dried-flatfish broth. Other broth ingredients and sauces vary; confirm them if you have dietary restrictions.
Noodle-making methods, roe quantity and broth recipes vary by shop. Dried-flatfish flavour does not mean the broth contains only fish. Ask about other stock ingredients and added chili.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Concentrated marine savor.
- Chili heat
- Heat not recorded
- Texture
- Springy noodles.
- How it’s made
- Cook egg noodles, then toss with dried shrimp roe and broth flavoured with dried flatfish.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Macau.
Ask if they have it first
请问你们有蝦子撈麵吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Small roe, springy noodles
This account describes a tradition or story, rather than an established historical fact.
Shrimp roe gives this Macau noodle dish its concentrated seafood flavour. Traditional bamboo-pressed egg noodles provide a springy base. Roasted dried roe and a little broth scented with dried flatfish are tossed through the noodles, so the flavour coats the strands rather than turning the dish into a bowl of soup.