I’ve had a lot of Taiwanese dry noodles in my day, but never any hailing from Hong Kong as far as I can remember. Maybe, but I don’t think so. These noodles are without a broth – they’re from simple ingredients, too. You boil, drain, add in some ingredients, stir and eat. These are also considered mix noodles. Let’s mix it up and see what we get!
Sau Tao Taiwanese Style Sliced Noodle Shallot Oil Flavour – Hong Kong
Detail of the packaging (click to enlarge). Contains shrimp. To prepare, boil noodles 4 minutes. Drain. add in sachet contents. Finally, stir and enjoy!
The noodle block. These are either sun dried or air dried.
A dry powder sachet.
A wet sauce sachet.
A wet oil sachet.
Finished (click to enlarge). Added tea egg, chashu pork, spring onion, Lao Gan M Chili Crisp and black sesame seed. Noodles are broad with a light chew to them. These have the thick inner vein and very thin outer. The flavor is quite good – shallot and soy sauce. Nice oiliness too. 4.5 out of 5.0 stars. EAN bar code 087303868346.
Watch me cook on Instant Noodle Recipe Time!