Details
Silver pin noodles are the short, tapered rice-starch noodles with a slippery, chewy bite that Hong Kong dai pai dongs stir-fry with egg, beansprouts and shredded pork. Sau Tao makes them non-fried and shelf-stable, so there is no need to refrigerate before opening. Three 200g packs. For stir-frying, blanch for 30 seconds, drain, then toss in a hot wok with oil and your ingredients; XO sauce, dried shrimp, char siu and egg are the classic partners. For soup, cook for 1 minute in 500ml of boiling water and add your seasoning. The noodles are kept fresh with a mild acidity regulator, so a faint sour note before cooking is normal. Store in a cool, dry place.
