Details
Premium shrimp-roe egg noodles from Sau Tao, the Hong Kong noodle house established in 1960. Wheat flour, whole egg and dried shrimp roe are kneaded into thin, springy strands and dried into individual round cakes for portion control - a Hong Kong wonton noodle shop's worth of fragrance, ready to cook at home. The shrimp-roe note is a flavour accent, not the bulk of the dough. Family-size tub of 880g, ideal for repeat use; cook in boiling water for under three minutes and finish in wonton soup, scallion-oil noodle, or with a drizzle of oyster sauce.
