Quite possibly the most expensive dry noodles I’ve bought. I got some dried shrimp roe noodle and brought it back to the US. It came in a bag of 6 rolls of noodles. The bag was about I think HK$60. Memory was a bit hazy since its a few months back.
I boiled them in unsalted, unseasoned, plain tap water. The result? The noodle itself was springy, al dente with a great shrimpy taste. The water was infused with all the flavors run off from the noodles into the water to form a delicious seafood broth, without me adding any soy sauce, fish sauce, salt, etc. Its rare to get noodles that has enough flavors to season the water itself. Almost always, I have to season the water (unless I cook with stock) to impart flavor to the noodles.
Highly recommended. They got retail storefronts around Hong Kong. I got mine from Wanchai near the Bowrington Road wet market, and Times Square in Causeway Bay.
I forgot to report from my last trip that I got many types of noodles from their main branch in Aberdeen, include the various types of higher priced dried shrimp noodles, e.g. with scallop, jinhua ham, etc. I will dig up the pictures soon.
Not having done a side by side taste test, I thought the higher priced shrimp noodles taste similar to the lower priced shrimp noodles. So getting the cheaper one seems to be a better deal.
OK, tried the scallop shrimp roe noodles, I can’t tell about the scallop part. But between the thinner noodles and the thicker ones, I like the thicker ones. I will go back and get some more, maybe I will try to ask about the cooking time.